Preheat oven to 220. Melt 25g butter and cook 1 onion. Mix 100g dried chopped apricots, 75g fresh breadcrumbs, 50g flaked almonds, 4 tb fresh chopped sage and 1 beaten egg. Add onion once cool and season.
Place 1./5k boneless loin of pork, rind scored at 5cm (ask butcher), skin side down, then open out. Place stuffing down the middle, roll loain and tichtly tie string at 2cm intervals.
Rub skin with salt and oil and Place on a roasting tray and roast for 25mins.
Turn oven to 190 and cook for 1 hour (or 20mins per 450g) until cooked through.
Rest for 5mins before carving. If cracking is not crispy, place under a med-hot grill for 2 mins. Serve with roast potatoes and green beans.
Note: the skin should be dry, so unwrap the day before and wipe dry with a kitchen towel before leaving uncovered overnight in the fridge.
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