California Pork with Mustard Mash recipe
from the Range Cooker Specialist
- 1 fillet of pork
- 100g. (4ozs) stoned "ready to use" prunes
- 1 orange, rind and juice
- 2 tablespoons. breakfast marmalade
- String for tying the fillet
Method
Roughly chop the prunes and place in a bowl, add the orange rind and juice and leave to soak for 1-2 hours.
Split the pork lengthways, almost in half, and open up.
Cover with cling film and beat with a meat hammer until the pork fillet is of an even thickness. Remove clingfilm.
Spread a thin layer of the marmalade over the pork and cover with the prune mixture. Roll up lengthways and tie at alternative intervals with string.
Sear in a hot pan, browning the outside of the fillet and sealing in the juice. Place in a roasting tin.
Cook for 30 minutes or until the pork is tender.
Remove the string and cut into slices and service with the mustard mash.
2 oven models: On shelf position 3 of roasting oven.
4 oven models: As above.
To Serve
Creamed mashed potatoes with 2 tablespoons of course-grain mustard carefully stirred in.
