Rolled Pork Roast With Prune & Apricot Stuffing

• boneless pork loin roast (4.5 pounds)2 kg
• chopped pitted prune3⁄4 cup
• chopped dried apricot3⁄4 cup
• olive oil↗1 tablespoon
• salt↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 220°C (430F.).

2. 2

   Remove the string from the pork roasting piece and lay rind side down on your chopping board. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string. Tie at 2cm (1 inch) intervals. We took the chopped fruits to the butcher and had them do this for us.

3. 3

   Dry the rind with some paper towel. Rub the rind with the oil and then sprinkle over the salt.

4. 4

   Roast for 30 mins and then reduce the oven to 200C (390F). Bake for a further 1 hour 10 minutes. Test the pork is cooked with a skewer.

5. 5

   Cover with foil and stand for 20 minutes before slicing.

6. 6

   Serve with baked or steamed vegetables and apple sauce.