Roast Pork with Mediterranean Stuffing

Roast Pork with Mediterranean Stuffing

Roast Pork with Mediterranean Stuffing

Roast Pork with Mediterranean Stuffing
  • 1.1 kilogram (2 pound) boneless pork leg roast joint

  • Salt

  • 25 gram (1 ounce) butter

  • 1 onion, chopped

  • 50 gram (2 ounce) sun-dried tomatoes, chopped

  • Gravy:

  • 100 gram (4 ounce) dried apricots, chopped

  • 2 teaspoon cornflour

  • 150 millilitre (1/4 pint) pork stock

  • 150 millilitre (1/4 pint) apple juice

  • 1/2 teaspoon Dried Basil

  • 1/2 teaspoon Oregano

  • 2 teaspoon Oregano

  • 1 teaspoon Basil

  • 1 teaspoon Garlic Granules

  • 225 gram (8 ounce) fresh breadcrumbs (or bread cut into very small cubes)

  • 1 teaspoon Worcestershire sauce

  • Salt and pepper to taste

Key Products
Dried Basil

Product Information

£ 1.70/unit,10g

Product Information

£ 1.70/unit,7g

Product Information

£ 1.70/unit,7g
Garlic Granules

Product Information

£ 1.90/unit,47g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Place the pork joint in a roasting tin. Sprinkle salt over the fat of the joint and cook for 2 hours or until the meat is cooked throughout.
  • 3 Melt the butter in a large frying pan and fry the onion until softened. Add the tomatoes, apricots, Oregano, Basil, Garlic Granules and breadcrumbs and fry for 1-2 minutes. Stir in the Worcestershire sauce, Seasoning and 2-3 tbs water. Place in an ovenproof dish.
  • 4 Place the stuffing in the oven ½ hour before the pork is ready. Remove the joint from the tin and allow to stand for 10-15 minutes before carving.
  • 5 Drain the excess oil from the meat juices. Blend the cornflour with stock, apple juice, Basil and Oregano and add to the meat juices. Bring to the boil, stirring until thickened. Serve with the roast pork.