Roast Pork with Apricots And Pine Nuts

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Roast Pork with Apricots And Pine Nuts Ingredients

1 Whole pork neck; (pork	White string to tie pork
; 1 to 1.5 kg)	1 tb Olive oil and butter
75 g Australian dried apricots	1 tb Lime marmalade
1/2 ts Grated fresh ginger	1 tb Orange juice
1 ts Sugar	1 ts Smooth mixed mustard
1 tb Pinenuts

Instructions for Roast Pork with Apricots And Pine Nuts

Ask the butcher to make a pocket lengthways through the centre of the pork. To prepare the filling, simmer apricots in 4 tablespoons water with ginger and sugar for a few minutes, until soft and juicy. Strain, reserving the liquid. Mix apricots with pinenuts and use to fill the cavity in the pork. Tie with string at 3 cm intervals along the pork, put into a baking dish with butter and oil. Bake in a moderate oven (180 deg C) for about 1 1/2 to 1 3/4 hours or until done to your taste. The timing depends on size of pork, but try not to overcook. While the pork cooks, make a glaze with reserved apricot liquid, lime marmalade, orange juice and mustard, brush over the pork during last 30 minutes. Serve hot or cold. If serving hot, make a light gravy in the baking dish with a little chicken stock and orange juice, then stir until bubbling to incorporate the meat juices.Serves 8. Converted by MC_Buster. Per serving: 23 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: PorkCuisine: Uncategorized

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