Rack of Pork with Spinach and Apricot Stuffing | MummyPages.ie

Ingredients

• 1½kg rack of pork, chined, French trimmed and skin scored
• 1 onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 tablesp. flour
• 600mls stock or water
• For the stuffing:
• 25g butter ½ onion, finely chopped
• 1 garlic clove, peeled and crushed
• 1teasp. rosemary leaves, chopped
• 50g apricots, finely diced
• 50g spinach
• 40g breadcrumbs
• Zest of ½ lemon
• Salt and freshly ground black pepper
• To serve: Roast potatoes and honey glazed carrots and parsnips