Date and Pineapple Stuffed Pork HT
4 Hot Pork Dried Fruit
Roast Main course
1.2kg/2˝ lb Boned Leg of Pork
Fresh White Breadcrumbs
x 200g/4oz Pineapple Chunks
Rind and Juice 1/2 Lime
tbsp Lime Marmalade
tbsp Pineapple Juice
Preheat the oven to 200C, 400F, Gas mark 6. Drain the pineapple chunks, reserving the juice and chop.
Make the stuffing by mixing breadcrumbs, pineapple, dates, lime rind and juice and pineapple juice (reserving 1
tablespoon) to bind it. Stuff the joint and secure
with trussing pins. Bake in the oven for 2 hours.
Blend the marmalade with the reserved pineapple juice. 15 minutes before end of cooking time, remove the joint from oven
and brush with glaze and return it
to oven for the remaining cooking time. Serve hot.
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