Roast pork with prune, lemon & apple stuffing

• 1 1/2 slices multigrain bread, crusts trimmed
• 1/2 cup (85g) pitted prunes, chopped
• 1 small onion, finely chopped
• 1 small stick celery, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, zest finely grated
• 1/2 Granny Smith apple, peeled, coarsely grated
• 25g butter, melted
• Salt & freshly ground pepper, to taste
• 1 (1.2kg) rolled pork loin roast
• 1 tablespoon olive oil
• 2 tablespoons plain flour
• 2 cups (500ml) Campbell's Real Stock Chicken
• Steamed green vegetables

Energy 2137kJ	Fat saturated 7.00g
Fat Total 17.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 20.00g	Dietary Fibre 4.00g
Protein 67.00g	Cholesterol 197.00mg
Sodium 801.58mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Chop bread finely. Combine with prunes, onion, celery, parsley, zest, apple, butter, salt and pepper in a medium bowl. Mix until well combined.

2. Step 2

   Remove string from pork and unroll loin. Pat skin dry with absorbent paper. Lay pork skin side down. Press stuffing evenly over flesh. Roll up to enclose filling. Secure with kitchen string. Combine 2 teaspoons salt with oil and rub evenly over skin.

3. Step 3

   Place pork on a rack in a flameproof roasting pan. Pour 1 cup of water into base of pan. Cook for 25 minutes to achieve a good crackling. Reduce heat to 180°C and cook for another 50 minutes, topping up water in pan if necessary, until cooked through. Remove pork from pan. Cover it with foil. Rest for 10 minutes.

4. Step 4

   Meanwhile, reduce pan juices on top of stove to 1/4 cup. Add flour and cook, stirring for 1 minute. Add stock and whisk constantly over high heat until gravy boils and thickens. Pour gravy through a fine sieve.

5. Step 5

   Serve pork with steamed vegetables and gravy.