To make the brine:
1/4 cup salt
1/4 cup sugar
1 garlic cloves
3 black pepper corns
2 cups water
• Place 1/2 cup water in a saucepan.
• Add the salt, sugar, garlic and the peppercorns.
• Bring to the boil and simmer for 4 minutes.
• Remove from heat and add 1-1/2 cups of cold water.
• Let the brine cool.
PORK ROAST STUFFED WITH DRIED APRICOTS AND PRUNES
1 kg boneless pork loin
20 dried apricots [cut in two]
8 prunes [keep these whole]
4 garlic cloves, minced
2 Tbsp marjoram
black pepper to taste
light sprinkling of dried chilli flakes
3 Tbsp olive oil
• Place the pork in the brine, turning it around once and cover.
• Let pork sit in the brine overnight.
• Next day take the meat out of the brine and discard brine.
• Pat the pork dry with paper towels.
• With a sharp knife, cut a hole into the center of the meat and poke it all the way through to the other side.
• Twist the knife to create a small hole.
• Stuff the hole with pitted prunes and dried apricots and push with the end of a wooden spoon all the way to the center.
• Repeat procedure from the other side.
• Cut small holes into the pork all over and stuff with fresh garlic slivers.
• Rub with marjoram, black pepper and dried chilli flakes.
• Place 2 Tbsp olive oil in a non-stick fry pan.
• Heat the oil and place the roast in the pan.
• Cook each side for 1 minute until it browns slightly, searing in the juices.
• Place in a baking pan and drizzle with remaining olive oil.
• Cover and roast at 375F for 1 hour.
• Remove from oven and cover with foil.
• Let the roast rest for 10 minutes before slicing.