FOOD: SPECIAL ROAST PORK

0 Comments | Sunday Mirror, Jan 2, 2005 | by Words: Rhiannon Vivian.

(Serves 6-8)

Preparation time: 25 mins

Cooking time: 2 hours

Cost per person: pounds 1.30

YOU WILL NEED

1.5kg/31/2lbs boneless pork loin with crackling

Salt

450g jar apricot jam

1 1/2 tsp rice wine vinegar

1 1/2 tsp balsamic vinegar

4 tbsp water

METHOD

1 Preheat oven to 180C/325F/ gas mark 4.

2 Season pork loin with salt. Place pork loin in baking dish. Add 5mm/1/4 in water to baking dish for moist baking.

3 Prepare glaze by blending apricot jam, rice wine vinegar, balsamic vinegar, and water in a food processor until smooth.

4 Using a basting brush, coat the pork loin with half the glaze. Put the other half aside.

5 Bake for 11/2 to 2 hours, or until pork is tender and juices run clear.

6 Halfway through baking, brush the pork with the remaining glaze.

7 Serve with brown rice.