Serve this Pork Roll hot with roasted vegetables or cold with salad. Either way this is so delicious especially with the fruity chutney for a real lift in flavour.
Function: Circo Therm®, Induction cooktop
Apricot and Smoked Almond Pork Roll with Apple and Apricot Chutney
Ingredients
Chutney
2 medium green apples
200g dried apricots, quartered
2 cloves garlic, finely chopped
2 tsps mustard seeds
1 cinnamon stick
2 star anise
¼ tsp salt
¾ cup apple cider vinegar
¾ cup caster sugar
Pork Roll
2 tbsps olive oil
3 rashers bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
½ cup chopped celery
1/3 cup chopped parsley
1 tbsp thyme leaves
½ cup chopped smoked almonds
⅓ cup chopped dried apricots
1 cup sourdough breadcrumbs
Salt and Pepper
1 egg, lightly beaten
1 x 1.8kg pork scotch fillet (neck), butterflied
50g baby or English spinach leaves
Method
To make the chutney, peel and core the apples and chop into 1cm pieces. Place into a medium saucepan with the apricots, garlic, seasonings and apple cider vinegar. Place over a medium high heat, Induction level 8 and bring the mixture to the boil, stirring occasionally. Reduce the heat to low, Induction level 2-3, cover with the lid and cook for 10 minutes or until the apricots have plumped.
Add the sugar and stir well to dissolve. Bring the chutney to a simmer and continue cooking, uncovered, stirring regularly for approximately 15 to 18 minutes or until the mixture has reduced and thickened. Pour into a sterilized jar and cool completely. Seal with lid and store in refrigerator until ready to use.
Prepare the pork roll by heating a frying pan over a medium high heat, Induction level 7. Add the oil then the bacon, onion and garlic and sauté for 3 to 4 minutes. Add the celery and continue to cook for a further 2 minutes. Remove from the heat and combine in a large bowl with the herbs, almonds, apricots and breadcrumbs. Season well with salt and pepper then add the egg and mix well.
Preheat the oven on CircoTherm to 160°C and line the universal pan with baking paper.
Lay the pork out onto a large board, fat side down. Pound the meat with a meat tenderiser or rolling pin to flatten slightly. Layer the spinach onto the meat then spread the seasoning on top. Roll tightly and truss firmly with string. Place the pork onto the prepared tray and cook on shelf position 2 for 1 hour 40 minutes or until the juices run clear when the meat is tested with a skewer. Allow the meat to rest for 15 to 20 minutes before carving.
Serve with Apple and Apricot Chutney.
Notes
The chutney can stored for up to 3 weeks in the refrigerator.
Authors Bio
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.