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Name: Roast Pork with Apricots And Pine Nuts
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 75 g Australian dried apricots; White string to tie pork; 1 ts Smooth mixed mustard; 1/2 ts Grated fresh ginger; 1 ts Sugar; 1 tb Olive oil and butter; 1 tb Pinenuts; 1 Whole pork neck; (pork; ; 1 to 1.5 kg); 1 tb Lime marmalade; 1 tb Orange juice

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. 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.

NOTES

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Roast Pork with Apricots And Pine Nuts

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

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.        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.

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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 1 servings

Calories: 113
Calories from Fat: 52 (46%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 85.8mg		2 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 15g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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