1.5 kg (3 lb) boned thick rib of pork, rind removed
for the stuffing
125 g (4 oz) stoned (seeded) prunes, coarsely chopped
1 apple, peeled, cored and grated
125 g (4 oz) stoned (seeded) prunes, coarsely chopped
1 apple, peeled, cored and grated
125 g (4 oz) stoned (seeded) prunes, coarsely chopped
for the basting mixture
3 tbsp cooking oil
juice of 1 large lemon
1 tsp dried or 1 tbsp chopped fresh sage
1 tsp salt
freshly ground black pepper to taste
juice of 1 large lemon
1 tsp dried or 1 tbsp chopped fresh sage
1 tsp salt
freshly ground black pepper to taste
method
1. First prepare the stuffing by mixing all the ingredients together.
2. Prepare the basting mixture by mixing all the ingredients together.
3. To prepare the meat, trim excess fat according to own preference.
4. Spoon stuffing into cavity and secure with string at 2.5 cm (1 inch) intervals.
5. Place meat fat side uppermost on the rack of a roasting tin and roast at 160°C (325°F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done).
6. Baste meat with basting mixture during last 30 minutes of cooking time.
7. Allow meat to rest for approximately 10 minutes before carving.
2. Prepare the basting mixture by mixing all the ingredients together.
3. To prepare the meat, trim excess fat according to own preference.
4. Spoon stuffing into cavity and secure with string at 2.5 cm (1 inch) intervals.
5. Place meat fat side uppermost on the rack of a roasting tin and roast at 160°C (325°F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done).
6. Baste meat with basting mixture during last 30 minutes of cooking time.
7. Allow meat to rest for approximately 10 minutes before carving.
serving amount
serves 6
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