Pork with orange, pistachio and prune stuffing
The plums used in this recipe are labelled dried plums but we know them as prunes.
- Cut pork in half lengthways, almost cutting through. open meat out to form a flat surface.
- Spread with orange marmalade and scatter over pistachio nuts. Cut plums up roughly and scatter over nuts.
- Sprinkle with salt and pepper. Roll meat up from the long side and tie in sections with string.
- Bake at 180 degC for one hour or until cooked. Rest for 15 minutes before cutting. Serve with fresh green beans.