Microwave Apricot and Redcurrant Stuffed Pork recipe
ingredients
25 g (1 oz) brown rice
550-700 g (1 1/4 - 1 1/2 lb) pork fillet
small onion, skinned and chopped
2 oz (50 g) redcurrants
1/2 cup (100 g) 4 oz apricots, chopped
1 cup (100 g) 4 oz cooking apple, peeled, cored and chopped
finely grated rind of 1 small orange
2 tbsp (30 ml) chopped fresh parsley
salt and pepper, to taste
2 tbsp (30 ml) unsweetened orange juice
1 tsp (5 ml) no-added-sugar apricot jam
550-700 g (1 1/4 - 1 1/2 lb) pork fillet
small onion, skinned and chopped
2 oz (50 g) redcurrants
1/2 cup (100 g) 4 oz apricots, chopped
1 cup (100 g) 4 oz cooking apple, peeled, cored and chopped
finely grated rind of 1 small orange
2 tbsp (30 ml) chopped fresh parsley
salt and pepper, to taste
2 tbsp (30 ml) unsweetened orange juice
1 tsp (5 ml) no-added-sugar apricot jam
method
1. Put rice into bowl with 120 ml (8 tbsp) boiling water.
2. Cover, cook 100% (High) 2 minutes, then 60% (Medium) 9 minutes, stirring twice. Stand or drain, if necessary.
3. Meanwhile, split open the pork fillet lengthways, without cutting it in half.
4. Spread the meat out flat, cut side down, cover with greaseproof paper and pound with a flat mallet to form a 30 x 20.5 cm (12 x 8 inch) rectangle.
5. Put the onion in a bowl with the redcurrants, apricots, apple, orange rind, 15 ml (1 tbsp) chopped parsley, seasoning and cooked rice. Mix together well
6. Spoon the stuffing over the pork fillet and spread to within 4 cm (1 1/2 inches) of the edge. Fold over the 2 short ends of the port fillet, then roll up, Swiss-roll fashion, from a long side. Tie the roll with string at 4 cm (1 1/2 inch) intervals.
7. Put pork into a dish, spoon 15 ml (1 tbsp) orange juice over.
8. Cover, cook 100% (High) 15 minutes, turning dish twice.
9. Remove, keep warm. Add remaining orange juice and jam to the juices in the dish.
10. Cook, uncovered (High) for about 5 minutes or until reduced.
11. Strain, then stir in the remaining chopped parsley.
12. Remove the string and serve the meat, cut into slices, with a little sauce poured over.
13. Serve the remaining sauce separately.
2. Cover, cook 100% (High) 2 minutes, then 60% (Medium) 9 minutes, stirring twice. Stand or drain, if necessary.
3. Meanwhile, split open the pork fillet lengthways, without cutting it in half.
4. Spread the meat out flat, cut side down, cover with greaseproof paper and pound with a flat mallet to form a 30 x 20.5 cm (12 x 8 inch) rectangle.
5. Put the onion in a bowl with the redcurrants, apricots, apple, orange rind, 15 ml (1 tbsp) chopped parsley, seasoning and cooked rice. Mix together well
6. Spoon the stuffing over the pork fillet and spread to within 4 cm (1 1/2 inches) of the edge. Fold over the 2 short ends of the port fillet, then roll up, Swiss-roll fashion, from a long side. Tie the roll with string at 4 cm (1 1/2 inch) intervals.
7. Put pork into a dish, spoon 15 ml (1 tbsp) orange juice over.
8. Cover, cook 100% (High) 15 minutes, turning dish twice.
9. Remove, keep warm. Add remaining orange juice and jam to the juices in the dish.
10. Cook, uncovered (High) for about 5 minutes or until reduced.
11. Strain, then stir in the remaining chopped parsley.
12. Remove the string and serve the meat, cut into slices, with a little sauce poured over.
13. Serve the remaining sauce separately.
serving amount
serves 4
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