Almond And Apricot Stuffed Pork Roast - cooking recipe

Ingredients

2 slices white bread, crusts removed
1/3 cup milk
2 tbsp butter, softened
1 tbsp ground almonds
2 tbsp coarsely chopped blanched almonds
2 tbsp coarsely chopped dried apricots
1 tbsp finely chopped fresh sage
1/2 tsp ground cinnamon
1 None boneless pork shoulder roast (2 lbs)
2 tsp sea salt
1/4 tsp sugar
1 tbsp olive oil
None None FOR THE PROSCIUTTO AND PORT SAUCE
3 slices prosciutto, coarsely chopped
1/4 cup port
1 tsp Dijon mustard
1/2 tsp ground cinnamon
1 tbsp finely chopped fresh sage
2 tsp apricot jam
1 1/4 cups vegetable stock
1 tbsp cold butter

Preparation

Preheat the oven to 450\u00b0F.
Soak the bread in milk for 30 seconds, then squeeze out the excess milk. Combine bread, butter, ground and chopped almonds, apricot, sage and 1/4 tsp of the cinnamon in a medium bowl and season to taste.
Score the pork skin in a diagonal pattern. Place pork, skin-side down on cutting board. Place stuffing along center of pork. Roll up pork to enclose stuffing. Tie with kitchen string at 1-inch intervals.
Combine the salt, 1/4 tsp of the cinnamon and sugar in a small bowl. Rub the pork skin with oil then the salt mixture. Place the pork on an oiled wire rack in a large baking dish.
Roast, uncovered, for 15 mins. Reduce the oven to 400\u00b0F. Roast for a further 45 mins or until the pork is cooked through. Remove the pork from oven. Cover and let stand for 10 mins.
Meanwhile, for the prosciutto and port sauce, cook the prosciutto in a heated medium skillet, stirring, until browned. Add the port and boil for 1 min. Add the mustard, jam, cinnamon and sage and cook, stirring, for 2 mins. Add the stock and simmer, uncovered, for 5 mins. Stir in the butter until melted. Strain the sauce and season to taste.
Slice the pork and serve with sauce.