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Ingredientes
- 1Â 1/4 kg Boneless pork leg roast joint, (2 3/4 lb)
- Â Â Salt
- 25 gm Butter, (1oz)
- 1 x Onion, minced
- 50 gm Sun-dry tomatoes, minced (2oz)
- 100 gm Dry apricots, minced (4oz)
- 2 tsp Schwartz Oregano
- 1 tsp Schwartz Basil
- 1 tsp Schwartz Garlic Granules
- 225 gm Fresh bread crumbs, (or possibly bread cut into very small cubes) (8oz)
- 1 tsp Worcestershire sauce
- Â Â Salt and pepper to taste
- 2 tsp Cornflour
- 150 ml Pork stock, (1/4 pint)
- 150 ml Apple juice, (1/4 pint)
- 1/2 tsp Schwartz Basil
- 1/2 tsp Schwartz Oregano
Direcciones
- Pre-heat the oven to 180C, 350F, Gas Mark 4.
- Place the pork joint in a roasting tin. Sprinkle salt over the fat of the joint and cook for 2 hrs or possibly till the meat is cooked throughout.
- Heat the butter in a large frying pan and fry the onion till softened. Add in the tomatoes, apricots, Oregano, Basil, Garlic and breadcrumbs and fry for 1-2 min. Stir in the Worcestershire sauce, seasoning and 2-3 tbs water.
- Place in an ovenproof dish.
- Place the stuffing in the oven 1/2 hour before the pork is ready. Remove the joint from the tin and allow to stand for 10-15 min before carving.
- Drain the excess oil from the meat juices. Blend the cornflour with stock, apple juice, Basil and Oregano and add in to the meat juices. Bring to the boil, stirring till thickened. Serve with the roast pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 76 | 22% |
| Total Fat 8.63g | 11% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 727mg | 30% |
| Potassium 691mg | 20% |
| Total Carbs 57.99g | 15% |
| Dietary Fiber 5.1g | 17% |
| Sugars 15.32g | 10% |
| Protein 10.07g | 16% |
