Rolled Pork Roast With Prune & Apricot Stuffing - cooking recipe

Ingredients

2 kg boneless pork loin roast (4.5 pounds)
3/4 cup chopped pitted prune
3/4 cup chopped dried apricot
1 tablespoon olive oil
1 tablespoon salt

Preparation

Preheat oven to 220\u00b0C (430F.).
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.
Dry the rind with some paper towel. Rub the rind with the oil and then sprinkle over the salt.
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.
Cover with foil and stand for 20 minutes before slicing.
Serve with baked or steamed vegetables and apple sauce.