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Date and Pineapple Stuffed Pork  HT   MC     135mins

Serves 4    Hot   Pork  Dried Fruit  Roast  Main course  Eggless



1.2kg/2˝ lb Boned Leg of Pork

100g/4oz Fresh White Breadcrumbs

1 x 200g/4oz Pineapple Chunks

25g/1oz Dates, chopped

Grated Rind and Juice 1/2 Lime

1 tbsp Lime Marmalade

1 tbsp Pineapple Juice




1. Preheat the oven to 200C, 400F, Gas mark 6. Drain the pineapple chunks, reserving the juice and chop.


2. 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.


3. 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.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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