Boned and Rolled Roast Pork

Preamble

Ingredients
1.25-1.5 kg Loin Of Pork
6-8 Prunes previously soaked
1/4 cup Almonds blanched
Seasoned Flour
Beaten Egg
Breadcrumbs
Olive Oil and butter for roasting
250 g cooking Apples
Grated rind of 1/2 Lemon
2-3 tablespoons granulated Sugar
1/2 cup Cider

Method

Bone the loin and remove the other skin. With the point of a sharp knife make several deep cuts 2.5 cm apart in the thick part of the meat from the underside.

Stone the prunes and cut each in half. Wrap each half around a split almond, push down into the pork. Roll up the pork and secure.

Dredge the loin with seasoned flour, brush with the beaten egg and roll in the breadcrumbs. Repeat the egg and breadcrumb procedures.

Heat the oil and butter in a roasting pan and baste the loin. Roast in a moderately hot oven - 190 deg. C (375 deg. F) for 1 1/-2 hours, basting the loin for the last half hour of cooking.

Meanwhile, prepare the sauce. Wipe, quarter, core and slice the apples. Rub a small pan with butter and add the apples with the lemon rind. Cover tightly and cook gently to a pulp. Rub through a strainer, return to the pan with the sugar and cider and simmer until a smooth consistency.

Then add the rest of the almonds, which have been cut in shreds and soaked in a little boiling water.

Remove the pork, slice and keep warm. Prepare a gravy from the juices in the pan and spoon a little over the slices of meat. Serve the apple and almond sauce separately.