Ingredient:
1.5 kg (3 lb) boned loin of pork, skin removed and scored at 1 cm (1/2 in) intervals
Sunflower oil, for brushing
Apricot stuffing:
30 g (1 oz) butter
1 small onion, finely chopped
90 g (3 oz) fresh brown breadcrumbs
90 g (3 oz) ready-to-eat dried apricots, coarsely chopped
1 tbsp chopped parsley
1 tbsp lemon juice
2 tsp chopped fresh lemon thyme
1 egg, beaten
Salt and black pepper
Gravy:
1 tbsp plain flour
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
Method:
Make the stuffing: melt the butter in a saucepan and cook the onion gently until soft.
Remove from the heat and add the breadcrumbs, apricots, parsley, lemon juice, lemon thyme, and egg. Season with salt and pepper, mix well, and leave until cold.
Brush the scored side of the pork skin with a little oil, and sprinkle generously with salt and pepper. Place the skin on a rack in a roasting tin.
Remove as much fat as possible from the pork, especially on the top where the skin has been removed. Season the meat well, then stuff and roll.
Place the pork skin in the top of a preheated oven at 180℃ (160℃ fan, Gas 4). Put the pork into another roasting tin, brush with oil, and season generously. Insert a meat thermometer, if using, into the middle of the loin, and cook the pork in the oven for 2 hours or until the thermometer registers 80℃ (175F).
Transfer the pork to a carving board, cover with foil, and leave to stand for 10 minutes. If the crackling is not really crisp, increase the oven temperature to 200℃ (180℃ fan, Gas 6) and let it continue to cook while making the gravy.
Put the roasting tin on the hob and spoon off all but 1 tbsp of the fat. Sprinkle in the flour, and cook, stirring to dissolve any sediment from the bottom of the tin, for 1 minute. Pour in the stock and wine, and bring to a boil, stirring constantly. Simmer for 3 minutes. Season to taste and strain into a gravy boat. Serve with the pork.
1.5 kg (3 lb) boned loin of pork, skin removed and scored at 1 cm (1/2 in) intervals
Sunflower oil, for brushing
Apricot stuffing:
30 g (1 oz) butter
1 small onion, finely chopped
90 g (3 oz) fresh brown breadcrumbs
90 g (3 oz) ready-to-eat dried apricots, coarsely chopped
1 tbsp chopped parsley
1 tbsp lemon juice
2 tsp chopped fresh lemon thyme
1 egg, beaten
Salt and black pepper
Gravy:
1 tbsp plain flour
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
Method:
Make the stuffing: melt the butter in a saucepan and cook the onion gently until soft.
Remove from the heat and add the breadcrumbs, apricots, parsley, lemon juice, lemon thyme, and egg. Season with salt and pepper, mix well, and leave until cold.
Brush the scored side of the pork skin with a little oil, and sprinkle generously with salt and pepper. Place the skin on a rack in a roasting tin.
Remove as much fat as possible from the pork, especially on the top where the skin has been removed. Season the meat well, then stuff and roll.
Place the pork skin in the top of a preheated oven at 180℃ (160℃ fan, Gas 4). Put the pork into another roasting tin, brush with oil, and season generously. Insert a meat thermometer, if using, into the middle of the loin, and cook the pork in the oven for 2 hours or until the thermometer registers 80℃ (175F).
Transfer the pork to a carving board, cover with foil, and leave to stand for 10 minutes. If the crackling is not really crisp, increase the oven temperature to 200℃ (180℃ fan, Gas 6) and let it continue to cook while making the gravy.
Put the roasting tin on the hob and spoon off all but 1 tbsp of the fat. Sprinkle in the flour, and cook, stirring to dissolve any sediment from the bottom of the tin, for 1 minute. Pour in the stock and wine, and bring to a boil, stirring constantly. Simmer for 3 minutes. Season to taste and strain into a gravy boat. Serve with the pork.
