Roast Pork with Prunes

Roast Pork with Prunes

Now look here, I won't hear a bad word about prunes, they are lovely and juicy and sweet.  If it makes you feel better call this dish Roast Pork with Preserved Plums.

1 roasting leg of Pork, boned and all excess fat removed from the flesh

250 grams of pitted prunes, soaked in ½ cup of Port

4 cloves of garlic, crushed

1 large bunch of parsley, finely chopped

1 Spanish onion, finely chopped

4 slices of bread, crumbled

Pinch of ground cloves

1 tablespoon of honey

Juice and zest of 2 lemons

Long sprigs of rosemary

½ teaspoon salt

300ml  Apple Cider


Pre-heat oven to 175°C.

In a large mixing bowl, combine the prunes, garlic, parsley, onion, breadcrumbs, honey, cloves and lemon zest.  Mix it together to form a thick sticky stuffing, squashing the prunes with a fork as you mix.

Butterfly the pork roast and spread the stuffing along the middle in a generous sausage.  Roll the roast back up and use the long sprigs of rosemary to 'sew' the roast together.

Place the roast in a heavy bottomed roasting tray, seam down and pour cider, Port and lemon juice over the meat.  Rub the salt into the skin of the roast.  Drizzle with olive oil and cover the roast entirely with baking paper.  Then cover the roasting tray in foil.

Bake in a moderate oven for at least 1 ½  hours, or until the meat at the base of the roast is easily forked away.  Spoon the cooking juices over the meat, basting it well.  If the pan juices are running low, add a little warmed cider.

Remove the protective paper and foil and crank the oven up to 220°C, roast for an additional 30 minutes or until burnished and browned on top.

Remove from the oven and allow to rest for 20 minutes before serving.  To serve, cut into discs of meat and stuffing and serve with roast veges or salad.

This roast is fabulous in sandwiches the next day!