| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Consuming, Passions | 8 | servings | |
INGREDIENTS
| 1 | kg | Boned loin of pork |
| 1 | md | Onion; finely chopped |
| 1 | tb | Chopped fresh thyme; (or 1 tsp dried) |
| 2 | Rashers bacon; chopped | |
| 1 | tb | Brandy |
| 1 | ts | Mixed spice |
| 1 | Egg | |
| 100 | g | Dried apricots; chopped |
| 10 | Juniper berries; (optional) | |
| 1 | ts | Grated lemon rind |
| 100 | g | Macadamia nuts; finely chopped |
| 1/2 | ts | White pepper |
| 2 | tb | Strong chicken stock |
| 1 | tb | Honey mixed with 1 Tbsp reduced salt soya |
| ; sauce |
INSTRUCTIONS
GLAZE Mix dry ingredients: apricots, thyme, spice, lemon rind, nuts, pepper and breadcrumbs. Stir in onion Stir in brandy and stock. Once well mixed, put into pork joint, either with a piping bag, or spoon. Tie up with butcher's string. Brush joint with honey/soya mixture. Roast for 1 1/2 hours at 180°C brushing with glaze every 20 minutes or so. Converted by MC_Buster. Per serving: 136 Calories (kcal); 10g Total Fat; (62% calories from fat); 2g Protein; 11g Carbohydrate; 23mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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