Roast Pork with Peach, Orange & Ginger Stuffing Recipe
A deliciously fruity and zingy combination for your next Sunday roast.
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Ingredients
- 1.5kg (2lb 10 oz) boned shoulder, leg or loin of Prime Scottish Pork, rind well scored
- 1 onion, finely chopped
- 1 fresh peach, peeled, stoned and finely chopped
- Grated rind and juice of 1 orange
- 2cm (1 inch) piece fresh root ginger, peeled and finely chopped
- 2 thin slices white bread from a large loaf, made into crumbs
- Salt
- freshly ground black pepper
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