Roast Pork With Apple, Prunes And Red Onion Gravy - cooking recipe

Ingredients

1 None boned pork loin roast, with rind (about 3 1/3 lbs)
2 tbsp butter
1 None onion, finely chopped
1/3 cup white wine
1 None Granny Smith apple, peeled and chopped
1/3 cup dried apricots, chopped
1/3 cup pitted prunes, chopped
1 cup fresh breadcrumbs
1/2 cup slivered almonds, toasted
2 tbsp chopped parsley
2 tsp canola oil
None None FOR THE RED ONION GRAVY
2 tbsp pan juices (or oil)
1 large red onion, thinly sliced
1 tbsp flour
3/4 cup chicken stock
1/2 cup red wine
2 tsp brown sugar

Preparation

Preheat the oven to 450\u00b0F. Weigh pork and calculate cooking time (allow 20-25 mins per lb).
Melt butter in a large skillet on medium heat. Saute onion for 2-3 mins until tender. Pour in wine and cook, stirring for 1-2 mins, until reduced by half. Add apple, apricots and prunes. Cook for a further 2-3 mins until tender. Transfer to a bowl and cool.
Mix breadcrumbs, almonds and parsley into fruit mixture until well combined.
Place pork on a board, rind-side down. Slice through the thickest part of the pork, without cutting all the way through, to make a flap. Press filling along the center of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 1-inch intervals.
Place pork on a rack in a roasting pan. Rub liberally with oil and salt.
Bake for 20 mins (this will help to make great crackling). Reduce oven temperature to 350\u00b0F. Bake for a further 50-55 mins until juices run clear (or pale pink). Let stand 15 mins before slicing.
For the red onion gravy, heat pan juices in a large skillet on medium heat. Saute onion for 8-10 mins, until tender and golden. Blend in flour and cook, stirring, for 1 min. Remove from heat.
Stir in combined stock, wine and sugar. Return to heat and cook, stirring, for 1-2 mins until boiling and thickened. Reduce heat to low; simmer for 3 mins. Serve sliced pork with gravy and vegetables of choice.