| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Boneless pork leg roast joint; (2 3/4 lb) |
|
|
Salt |
| 25 |
g |
Butter; (1oz) |
| 1 |
|
Onion; chopped |
| 50 |
g |
Sun-dried tomatoes; chopped (2oz) |
| 100 |
g |
Dried apricots; chopped (4oz) |
| 2 |
ts |
Schwartz Oregano |
| 1 |
ts |
Schwartz Basil |
| 1 |
ts |
Schwartz Garlic Granules |
| 225 |
g |
Fresh bread crumbs; (or bread cut into |
|
|
; very small cubes) |
|
|
; (8oz) |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper to taste |
| 2 |
ts |
Cornflour |
| 150 |
ml |
Pork stock; (1/4 pint) |
| 150 |
ml |
Apple juice; (1/4 pint) |
| 1/2 |
ts |
Schwartz Basil |
| 1/2 |
ts |
Schwartz Oregano |
INSTRUCTIONS
GRAVY
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 hours or until the meat is cooked throughout.
Melt the butter in a large frying pan and fry the onion until softened. Add
the tomatoes, apricots, Oregano, Basil, Garlic and breadcrumbs and fry for
1-2 minutes. 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 minutes before carving.
Drain the excess oil from the meat juices. Blend the cornflour with stock,
apple juice, Basil and Oregano and add to the meat juices. Bring to the
boil, stirring until thickened. Serve with the roast pork.
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