Seasoned loin of pork

Tags: French, main dish
. 13 steps
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
Ask the butcher to bone out the loin of pork and to leave a long flap to make it easier to season and roll
Uncooked pork roll may be frozen for up to a month
Don't overcook the port