Frank's Recipes! Boned Loin of Pork with Apricot Stuffing

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Boned Loin of Pork with Apricot Stuffing

Serving Size : 8

3 pounds boned loin of pork
sunflower oil, for brushing
2 tablespoons butter
1 1/2 cups fresh pumpernickel bread crumbs
1/3 cup dried apricots, coarsely chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
2 teaspoons fresh lemon thyme, chopped
1 egg, beaten
salt and pepper, to taste
1 tablespoon all-purpose flour
2/3 cup chicken stock
2/3 cup dry white wine

Make the apricot stuffing: melt the butter in a small saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes, until just soft but not browned.

Remove the pan from the heat and stir in the bread crumbs, apricots, parsley, lemon juice, lemon, thyme, egg, and salt and black pepper to taste. Leave the stuffing to cool completely.

With the point of a small knife, score the pork skin in long strokes, about 1/2 inch apart. Cut the skin off the meat, brush with a little oil, and sprinkle generously with salt and pepper. Place the sking on a rack in a small roasting pan.

Stuff and roll the pork. Open out the loin of pork and spread the stuffing over the meat. Roll the pork around the stuffing and tie at intervals with fine string.

Place the pork skin in the top of a 350 degree oven. Put the pork loin into another roasting pan. Brush with oil and season generously. Insert a meat thermometer, if using, into the middle of the loin, and cook the pork in the oven for about 2 hours or until the meat thermometer registers 190.

Transfer the pork to a carving board, cover loosely with a sheet of foil, and leave to stand for 10 minutes. If the crackling is not really crisp, increase the oven temperature to 400 and let it continue to cook while making the gravy.

Put the roasting pan on top of the stove and spoon off all but 1 tablespoon of the fat. Add the flour, and cook, stirring to dissolve any drippings from the bottom of the pan, for 1 minute. Pour in the stock and wine and bring to a boil, stirring constantly. Simmer for 3 minutes. Season to taste and strain into a warmed gravy boat. Served with the pork.