Apricot Pistachio Rolled Pork Recipes

Steps:

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush apricot nectar over entire surface. Let stand 15 minutes. Brush again with remaining apricot nectar. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325 . Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 1/2 hours.
• To make Crunchy Topping: Melt margarine in 2-quart saucepan over medium heat. Stir in crushed cracker crumbs, pistachio nuts and garlic salt. Cook and stir 1 minute; cool.
• Brush preserves over pork. Sprinkle with topping. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160 . Cover and let stand 15 minutes before serving, for easier carving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 20p coin. Cut out 6 x 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.
• Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.
• Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.
• Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.