Roast Pork with Apple, Prunes and Red Onion Gravy
- 20g butter
- 1 onion, finely chopped
- 1/3 cup white wine
- 1 granny smith apple, peeled, chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup pitted prunes, chopped
- 1/3 cup fresh breadcrumbs
- 1/3 cup slivered almonds, toasted
- 2 Tbsp chopped parsley
- 1.5kg (approx) rolled pork shoulder roast, with rind (please keep aside 2 Tbsp pan juices)
- 2 tsp canola oil
- Salt to taste
- Red Onion Gravy:
- 1 red onion, finely diced
- 1 Tbsp plain flour
- 3/4 cup chicken stock
- 1/2 cup red wine
- 2 tsp brown sugar
1. Preheat oven to 240°C (220°C fan-forced). Weigh pork and calculate cooking time (allow 20-25 minutes per 500g).
2. Melt butter in a large frying pan on high. Sauté onion for 2-3 minutes until tender.
3. Pour in wine and cook, stirring for 1-2 minutes, until reduced by half. Add fruit and cook for a further 2-3 minutes until tender. Transfer to a bowl and cool.
4. Mix breadcrumbs, almonds and parsley into fruit mixture.
5. Place pork on a board, rind-side down. Slice through the thickest part of the pork, without cutting all the way through, to make a flap.
6. Press filling along the centre of the pork. Fold in the flap to enclose the filling and roll tightly. Tie securely with kitchen string at 2cm intervals.
7. Place pork on a rack in a baking dish. Rub with oil and salt. Bake for 20 minutes. Reduce heat to 180°C (160°C fan-forced). Bake for a further 50-55 minutes until juices run clear.
8. To make the gravy, heat the pan juices in a large frying pan on medium. Sauté onion for 8-10 minutes, until tender. Stir through flour and cook, stirring, for 1 minute. Remove from heat. Stir in combined stock, wine and sugar. Return to heat and cook, stirring, for 1-2 minutes until boiling and thickened. Reduce heat and simmer for 3 minutes.
9. Serve pork sliced with gravy on the side.
• Energy 2210Kj • Protein 56g • Total Fat 21g • Saturated Fat 6g • Carbohydrates 19g • Sugars 14g • Sodium 657mg
Dietary and nutritional info supplied by NZ Nutrition Foundation