Mrs Otley's Pork with Apple, Walnut and Prune Stuffing Recipe.

As the days grow short and cold, the heat radiating from an oven in the kitchen has a special appeal. Believe me, winter is a great time to spend in the kitchen. That's when we use the oven a lot in our cooking. Besides, winter food is always wonderful and comforting. It's the season for Western roast meat and vegetables, warm gratins, steaming Chinese double boiled soups and the rich Itatlian creamy risottos all come into their own in the cooler months. Coming from a tropical country where it has only summer throughout the year we have adapted well to colder climate changes and with the different types of food available to us. Here is the recipe of our last Sunday roast which I have inherited from Mrs Otley whom I met in the plane, on the way to Brisbane, 36 years ago.

Pork With Apple, Walnut and Prune Stuffing.

Ingredients:

1 green apple chopped
1/2 cup walnut chopped
1/3 cup pitted prunes chopped
2 table spoon brandy or dry sherry
1 tbsp chopped fresh parsley
2kg deboned pork loin
olive oil and salt rub into pork

Preheat oven to 240 degree C. To make the stuffing, combine the apple, walnut, prune, brandy and parsley. Lay the pork loin on a board with the skin underneath. Spread the stuffing evenly along the meat side of the loin. Roll up and string at regular intervals. If some of the stuffing falls out while tying, just push it back in. Score the pork skin with a sharp knife at 1 cm interval and rub salt and oil liberously into it into it. Place on a rack ion a baking tray and bake at high heat 240 degree C or Gas 9. Bake for 20 minutes, then reduce to moderate heat 180 degree C. Bake for 1 1/2 - 2 hrs or until the pork is cooked. The juice will run clear when a skewer is inserted into the pork. Stand for 15 minute before removing the string and carving. Reserve the pan juices for making the gravy.