Fruit Roast Scotch Fillet Pork

Pork Fillet seasoned with breadcrumbs, apricots, sultanas and prunes

1.5 kg pork scotch fillet

3 tablespoons butter or margarine

2 spring onions, finely chopped

1 & 1/2 cups, fresh breadcrumbs

150 g dried apricots, chopped

100 g sultanas

100 g prunes, chopped

1 cup liquid honey

1 tablespoon crystallised ginger, finely chopped

Preheat oven to 170

Butterfly the scotch fillet by cutting almost through the pork horizontally

Melt the butter or margarine in a pan, add spring onions and cook for 2 to 3 minutes

Remove from heat

Add the breadcrumbs, apricots, sultanas and prunes and mix

Place the seasoning on the pork

Roll up and tie with string 3 cm to 5 cm apart

Mix the honey and ginger together and spread over the roast

Place the pork on a rack in a roasting dish and place in the preheated oven

Cook for approximately 1 & 1/2 to 1 & 3/4 hours

Remove from oven, rest for 10 minutes. make a sauce with the pan drippings

Carve and serve

Serves 8 - 10

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