INGREDIENTS
1.25kg
(2 1/2Ib) lean pork joint,boned and rolled loin or leg
PEPPER & CELERY STUFFING
1 x 15ml sp (1 tbsp), mango chutney
1 stick of celery, thinly sliced
1/2 yellow peper, seeded and chopped
1 x 15ml sp (1 tbsp), fresh coriander, chopped
GLAZE
3x15ml sp (3tbsp) mango chuntney
5x15ml sp (5tbsp) apple juice
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METHOD
1. Weigh the joint and calculate the cooking time.
2. Place the joint on a rack in a roasting tin. Open roast in a
pre-heated oven. Meanwhile, place all the ingredients for the stuffing
in a bowl and mix.
3. Divide mixture into 6-8 balls. Place around the joint and bake
for the last 20 minutes of roasting time.
4. For the glaze place all the ingredients in a saucepan and bring
to the boil. Simmer for 2-3 minutes. 20 minutes before the end of
cooking time, remove joint from oven and brush with the glaze.
5. Return to the oven. Re-glaze the joint 10 minutes later. Garnish
with roasted apple wedges.
6. Serve with a large portion of boiled new potatoes, mashed swede
and butter beans. .
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