| 2 red peppers |
chop |
Mix well |
Open loin of pork out flat, spread stuffing over centre of port. Roll pork, tie firmly with string at 5cm intervals. |
Place pork in baking dish, seam side down, bake in hot oven for about 20 minutes or until fat begins to brown. Reduce heat to moderate, bake further 1 hour or until port is tender. Remove from baking dish, cover, keep warm. |
| 4 green shallots |
chop |
| 1/2 cup dried apricots |
chop finely |
| 2 egg yolks |
|
| 2 sticks celery |
chop |
| 2 cups stale breadcrumbs |
|
| 2.5kg loin of pork |
|
| prune sauce |
| 15g butter |
Drain fat from dish, add butter and flour, cook 1 minute |
Gradually stir in. Stir over heat until boiling and thickened, simmer uncovered 3 minutes. |
| 1 tablespoon flour |
| 1/2 cup prunes |
chop finely |
Combine. Bring to boil, reduce heat, simmer covered 5 minutes, push through sieve. |
| 1/2 lemon rind |
grate |
| 2 teaspoons lemon juice |
|
| 1 1/2 cups water |
|
| 1 beef stock cube |
|
|