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Roast Pork with Apricots And Pine Nuts

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CATEGORY CUISINE TAG YIELD
Meats, Grains Australian 2bl 1 servings

INGREDIENTS

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

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.
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.

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