Sunday, 19th November 2017
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The bacon keeps the pork moist during the cooking.

You can vary the stuffing, dried fruits add sweetness and nuts add texture.

ingredients (for 4)

- 1 large Pork Steak (700g/1lb. 8oz.)

- 2 Med Onion

- 110g (4 oz. Dried Apricots)

- 1 teaspoon Chopped Thyme

- 1 teaspoon Chopped Sage

- 110g (4 oz.Butter)

- 225g (8oz.)Fresh Breadcrumbs

- 10 Streaky Rashers

method

First make the stuffing. Chop the onion and add to the pan with half the butter. Cook on a gentle heat until the onion is soft. Chop the apricots and add them with the remaining butter and the herbs and the breadcrumbs to the pan and stir together well. Take off the heat and let cool.

Trim all fat and membrane from the pork steak. With a sharp knife cut it along the length but not all the way through. Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin (this both flattens it and makes it more tender). Now take your stuffing and lay in a sausage shape along the length of the pork.

Lay a large sheet of cling film in a table (or two sheets side by side). Take the rinds from the rashers and stretch them with the back of a knife. Lay these perpendicularly on the cling film and then lay the pork steak along the length. Then pull the edges firmly around to make a neat parcel with the bacon around the pork and the clingfilm wrapped tightly around that. Wrap in tin foil.

Roast this in a hot oven (Gas 6, 200C, 400F) for 45 minutes approximately. Towards the end you can take off the foil to make sure the bacon crisps. Take the pork from the oven and let it sit for 5 minutes to rest, this does make the meat more moist.

Slice down in rings to serve.

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