Almond and apricot stuffed pork leg

Almond and apricot stuffed pork leg

www.nzwomansweeklyfood.co.nz

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

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Cooking tools:

  • Roasting rack
  • Carving knife
  • Fine-mesh sieve
  • Baking dish
  • Skillet
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Pitcher
  • Spoon
  • Oven
  • Stove
  • Aluminum foil

Ingredients

  • 1 slice white bread (45g), crusts removed
  • 1/4 cup (60ml) milk
  • 30 grams butter, softened
  • 1 tablespoon ground almonds
  • 2 tablespoons coarsely chopped blanched almonds
  • 2 tablespoons coarsely chopped dried apricots
  • 1 tablespoon finely chopped fresh sage
  • 1/4 teaspoon ground cinnamon
  • 900 grams boneless pork leg
  • 2 teaspoons sea salt
  • 1/4 teaspoon ground cinnamon, extra
  • 1/4 teaspoon caster (superfine) sugar
  • 1 tablespoon olive oil
  • 3 slices prosciutto (45g), chopped coarsely
  • 1/4 cup (60ml) port
  • 1 teaspoon dijon mustard
  • 2 teaspoons apricot jam
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon finely chopped fresh sage
  • 1 1/4 cup (310ml) vegetable stock
  • 10 grams cold butter

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