Roast Pork with Apple, Prunes and Red Onion Gravy

20 minutes + 1 hour 25 minutes Serves 6

Ingredients

  • 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
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How to Make Perfect Crackling

Method

  • 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.

  • PER SERVE

  • • 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

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