Saturday, 7 December 2013

Prosciutto, Apricot, Pesto rolled Pork

Christmas decorations are up, festive songs in the background and I am trying out a few new festive feasts, with a few of my usual tweaks.  My first victim, a block of pork.  Here we go ....

1kg pork roast, bone out
6tsp Dijon mustard
1tsp black pepper
100g Prosciutto
1/4 cup dried apricots, fine dice
1/4 cup Parmesan, grated
1tsp salt
1/2 tsp pepper
1/4 cup parsley, rough chop
3 tbsp red pesto
1 cup orange juice
1/2 cup brandy
4 springs fresh thyme

Heat over to 160'c
Butterfly pork open lengthwise
Cover with cling film and bash with a rolling pin until even in thickness
On one side smear 3tsp mustard and pepper
Place some baking paper on a clean surface
Layer Prosciutto on top of baking paper in a line with sides overlapping
Place pork on top, mustard side down
Smear balance of mustard on side facing up
Add apricots, Parmesan, salt, pepper, parsley and dollops of pesto
Starting one end carefully roll pork up, keeping it tight all the way
Secure with some string, so nothing unravels
Brown all sides in a little oil on top of the stove for 5 minutes in a Dutch oven
Add juice, brand and thyme, lid on and pop in the oven
Cook for 2 hours or until 145'c is reached on a meat thermometer

Slice think and serve with some apple sauce on the side, pasta and veg.