This is what I cooked at the week end, and it was easy to do and yummy!
Prepare 15 minutes (uh-huh, I work slower than that)
Cook 1 hour 30 mins + resting
800g-1kg pork roasting joint
1 small onion, finely chopped
75g white breadcrumbs
50g soft apricots, chopped
25g flaked almonds, chopped
1 tbsp chopped fresh sages
1 medium free range egg, beaten
150ml dry white wine
Preheat the oven to 180 degrees C, gas mark 4. Place the pork in a small roasting tin and cook in the preheated oven for 1 hour.
Meanwhile, melt the butter in a small frying pan and add the onion. Cook for 5 minutes over a low heat until soft but not browned. In a separate bowl, mix the cooked onion with the breadcrumbs, apricots, almonds, sage and some seasoning. Add the beaten egg and mix well, then roll into 16 small balls.
After the pork has been cooking for 1 hour, add the stuffing balls to the tin around the pork and return to the oven for a further 30 minutes, turning the stuffing balls after 15 minutes, until the pork is cooked through and the juices run clear when it is pricked with a skewer.
Transfer the pork and stuffing to a warm serving plate and leave to rest. Meanwhile, add the wine to the juices in the roasting tin and place over a medium heat. Simmer for 2-3 minutes, season and serve drizzled over the pork.
Recipe courtesy of the Waitrose Weekend.