Name: Almond and apricot stuffed pork leg
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 1 slice white bread (45g), crusts removed; 1/4 cup (60ml) milk; 30 gram butter, softened; 1 tablespoon ground almonds; 2 tablespoon coarsely chopped blanched almonds; 2 tablespoon coarsely chopped dried apricots; 1 tablespoon finely chopped fresh sage; 1/4 teaspoon ground cinnamon; 900 gram boneless pork leg; 2 teaspoon sea salt; 1/4 teaspoon ground cinnamon, extra; 1/4 teaspoon caster (superfine) sugar; 1 tablespoon olive oil; 3 slice prosciutto (45g), chopped coarsely; 1/4 cup (60ml) port; 1 teaspoon dijon mustard; 2 teaspoon apricot jam; 1/2 teaspoon ground cinnamon; 1 teaspoon finely chopped fresh sage; 1 1/4 cup (310ml) vegetable stock; 10 gram cold butter

Ingredients

1 slice white bread (45g), crusts removed

1/4 cup (60ml) milk

30 gram butter, softened

1 tablespoon ground almonds

2 tablespoon coarsely chopped blanched almonds

2 tablespoon coarsely chopped dried apricots

1 tablespoon finely chopped fresh sage

1/4 teaspoon ground cinnamon

900 gram boneless pork leg

2 teaspoon sea salt

1/4 teaspoon ground cinnamon, extra

1/4 teaspoon caster (superfine) sugar

1 tablespoon olive oil

3 slice prosciutto (45g), chopped coarsely

1/4 cup (60ml) port

1 teaspoon dijon mustard

2 teaspoon apricot jam

1/2 teaspoon ground cinnamon

1 teaspoon finely chopped fresh sage

1 1/4 cup (310ml) vegetable stock

10 gram cold butter

Method

1.Preheat oven to 250°C/480°F.

2.Soak bread in milk 30 seconds; squeeze out excess milk. Combine bread, butter, ground and chopped almonds, apricot, sage and cinnamon in small bowl; season to taste.

3.Score pork skin in diagonal pattern. Cut a slit in pork lengthways through the middle to make pocket; push stuffing into pocket.

4.Combine salt, extra cinnamon and sugar in small bowl. Rub pork skin with oil then salt mixture. Place pork on oiled wire rack over large baking dish. Roast, uncovered, 15 minutes.

5.Reduce oven to 200°C/400°F; roast a further 45 minutes or until pork is cooked. Remove pork from oven. Cover; stand 10 minutes.

6.Meanwhile, make prosciutto and port sauce. Cook prosciutto in heated medium frying pan, stirring, until browned. Add port; boil 1 minute. Add mustard, jam, cinnamon and sage; cook, stirring, 2 minutes. Add stock; simmer, uncovered, 5 minutes. Stir in butter until melted. Strain sauce into heatproof jug; season to taste.

7.Serve sliced pork with sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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