Ingredients
Stuffing
Roast pork
Prune sauce
Method
1.First make stuffing. Heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add tomato, raisins and nuts; simmer, uncovered, for 5 minutes or until thick.
2.Cool then combine tomato mixture, minced pork and veal, and breadcrumbs in a medium bowl, season; mix well.
3.Preheat oven to 220°C/425°F.
4.Place pork, fat-side down, on board; slice through the thickest part of the pork horizontally, without cutting through to the other side. Open pork out to form one large piece.
5.Press stuffing mixture along one long side of the pork; roll pork to enclose stuffing. Tie pork with kitchen string at 2cm intervals; place pork on a wire rack in a large shallow baking dish. Roast pork, uncovered, for 30 minutes.
6.Reduce oven temperature to 200°C/400°F.
7.Cover pork; roast for 1 hour or until cooked through.
8.Next, make prune sauce. Place onion, tomato and garlic on an oiled oven tray; drizzle with half the oil. Roast, uncovered, in a 200°C/400°F oven, with the pork, for 25 minutes or until vegetables soften.
9.When cool enough to handle, peel tomato and garlic. Remove stems, seeds and membranes from chillies; chop chillies coarsely. Cover chillies with boiling water in a small heatproof bowl; stand for 20 minutes. Drain.
10.Heat remaining oil in a large frying pan; cook nuts, prunes and spices, stirring, until nuts are browned lightly. Blend or process nut mixture and vinegar until mixture forms a thick paste.
11.Add drained chillies, onion, tomato and garlic; process until smooth. Add chilli mixture and stock to same heated pan; simmer, stirring occasionally, until sauce is heated through. Season to taste.
12.Remove pork from dish; cover loosely with foil, stand for 15 minutes then slice thinly.
13.Serve pork with prune sauce.
