Name: Roast pork with apple, prunes and red onion gravy
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: Roast pork with apple, prunes; 1.5 kilogram boned pork loin, with rind; 20 gram 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 tablespoon chopped parsley; 2 teaspoon canola oil; salt; Red onion gravy; 2 tablespoon pan juices (or oil); 1 large red onion, thinly sliced; 1 tablespoon plain flour; 3/4 cup chicken stock; 1/2 cup red wine; 2 teaspoon brown sugar

Ingredients

Roast pork with apple, prunes

1.5 kilogram boned pork loin, with rind

20 gram 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 tablespoon chopped parsley

2 teaspoon canola oil

salt

Red onion gravy

2 tablespoon pan juices (or oil)

1 large red onion, thinly sliced

1 tablespoon plain flour

3/4 cup chicken stock

1/2 cup red wine

2 teaspoon brown sugar

Method

1.Preheat oven to very hot, 240°C. Weigh pork and calculate cooking time (allow 20-25 minutes per 500g).

2.Melt butter in frying pan. Saute onion for 2-3 minutes until tender.

3.Pour in wine and cook, stirring for 1-2 minutes, until reduced by half. Add apple, apricots and prunes. Cook for a further 2-3 minutes until tender. Transfer to a bowl and cool.

4.Mix breadcrumbs, almonds and parsley into fruit mixture until well combined.

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 filling and roll tightly. Tie securely with kitchen string at 2cm intervals.

7.Place pork on a rack in a baking dish. Rub liberally with oil and salt. Bake for 20 minutes (this will help to make great crackling). Reduce heat to moderate, 180°C. Bake for a further 50-55 minutes until juices run clear (or pale pink).

8.To make red onion gravy, heat pan juices in a large frying pan on medium. Saute onion for 8-10 minutes, until tender and golden. Blend in flour and cook, stirring, for 1 minute. Remove from heat.

9.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. Serve pork sliced with gravy and vegetables of choice.

Ask your butcher to score the rind for you – ensure you work the oil and salt into the cuts to help produce a great crackling.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%