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200g day-old white bread, cut into 1 cm cubes, toasted
100g tinned apricots, drained, diced
50g driedapricots, diced
180g pitted prunes, coarsely chopped
75g pistachios, coarsely chopped
1 tbs chopped sage
Preheat oven to 220°C.
To make the prune and apricot stuffing, heat the oil in a medium frying pan over
medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens.
Add the chicken stock and bring to the boil. Remove from heat, add the croutons
and stir to combine. Cover and set aside for 5 minutes.
Add the prunes, apricots, pistachios and sage and toss to combine. Season with salt and
Lay the pork flat, skin-side up, on a clean work surface. Use a sharp knife to score the
skin width ways at 1cm intervals, cutting deeply into fat layer. Turn pork and make a 5cmdeep
cut under the eye of the meat, to create a cavity for the stuffing. Spoon the stuffing
into the cavity. Roll the pork to enclose the stuffing and use kitchen string to tie at 2cm
intervals to secure.
Place the pork in a large roasting pan. Drizzle with oil and sprinkle with fennel seeds
and salt. Use your hands to rub spices and oil into the skin. Roast in oven for 30 minutes.
Reduce temperature to 190°C and roast for a further 45 minutes.
Place the apples around the pork and drizzle with maple syrup. Roast for a further
15 minutes or until pork is cooked through and apples are tender. Remove from oven.
Cover with foil and set aside for 15 minutes to rest. Place on a serving platter
and cut into slices to serve.