• 1 cup prunes, chopped
  • 70 g pack pistachio nuts
  • ½ cup Wattie's Bit on the Side Oriental Plum Sauce
  • 1.5-1.6 kg 100% NZ Pork Boneless Shoulder Roast
  • 1 tsp oil
  • 1 tsp salt
  • 1 cup chicken stock or white wine
  • juice of 1 orange

1. Combine chopped prunes, pistachios and 1/4 cup of Wattie’s Bit on the Side Oriental Plum Sauce, mix well.

2. Place the 100% NZ Pork Boneless Shoulder Roast skin side down on a board, arrange the stuffing down the centre of the pork, roll and tie securely with string. Rub the skin with oil and sprinkle with salt.

3. Roast the pork in an oven preheated to 220°C for 20 minutes, reduce the oven temperature to 170°C for a further 70 minutes. Test the pork is ready by piercing the pork with a skewer at the thickest part; if the juices run clear, the pork is cooked. Alternatively, use a meat thermometer and cook the pork to 71°C. Cover and rest the pork for 15 minutes before carving.

4. Drain the excess fat from the roasting pan. Stir stock or wine into pan with remaining 1/4 cup Wattie’s Bit on the Side Oriental Plum Sauce. Simmer for 10 minutes to make a thin gravy. Serve pork shoulder sliced with vegetables and oriental plum gravy.

Made With

Oriental Plum

Wattie's® Bit on Side® Oriental Plum is a fruity and spicy sauce that is perfect for dipping, in a stir-fry or as a tasty pizza topping. Available in a 300g bottle.

Rate and Review

4 Ratings Pork Roast with Oriental Plum and Nut Stuffing

Reviews (4)

charmaine's Review | Rating

yum yum i love this recipe what a wonderful winter treat to make try it you will enjoy it as much as we have

tony's Review | Rating

A most enjoyable meal

gaynor's Review | Rating

absolutely yummy had it for one of our meats at christmas, enjoy by all the stuffing makes the pork meat taste better.

natasha's Review | Rating

good