Rolled pork with cherry sage stuffing
|2 kgs||Pork shoulder|
|2 Tbsp||Fresh sage, chopped|
|½ cup||Fresh parsley, chopped|
|1 cup||Pitted cherries, fresh or preserved|
|½ tsp||Iodised salt|
To prepare Rolled pork:
- Place boned shoulder pork on a board and remove skin and as much fat as possible. Turn meat over. Peel shallots and chop finely. Mix with breadcrumbs, sage and chopped parsley. Drain fresh or preserved pitted cherries and add to breadcrumb mixture with salt, pepper and egg. Combine.
- Place stuffing over pork and roll up. Wrap outside of meat with bacon rashers and secure with skewers. Place in a baking dish. Bake at 180C for 1½ hours or until cooked. Serve with small new potatoes, salad greens and cherry relish.
To prepare Cherry relish:
- Heat butter in a small saucepan and cook shallots and garlic over a low heat for two minutes or until soft. Drain cherries, reserving half cup of juice.
- Place cherries, vinegar, marmalade, mustard, brown sugar and reserved juice in a saucepan with shallot mixture. Stir often for 30 minutes or until thick and chunky. Cool.