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

Almond and apricot stuffed pork leg

Almond and apricot stuffed pork leg; great for sharing with friends and family.

Skip to Recipe

Serves 4

Cook

1H 15M

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!