Curried pork roast with apple stuffing

Instructions

• For stuffing, mince garlic. Finely chop celery. Core and coarsely chop apple. Melt butter in a large saucepan over medium-high heat. Add garlic, celery and apple. Stir frequently until softened, 3 to 4 minutes. Then add croutons and sherry. Stir just until croutons have absorbed all liquid, about 1 minute. Remove from heat. Slice and stir in green onions. Refrigerate until cool.

• Meanwhile, preheat oven to 350F (180C). For glaze, in a small bowl, stir jam with mustard and curry paste. Discard netting on pork if there is one and unroll pork. Lay cut side up. If meat is not an even thickness, cut slits about 1 inch (2.5 cm) deep in thickest parts of meat. Then open like a book. Spoon cooled stuffing along one short edge of pork. Starting with short end, roll meat around filling, then tie roast with string. Place on a foil-lined, rimmed baking sheet or in a shallow-sided roasting pan just large enough to hold pork. Spoon just enough jam mixture overtop to coat meat.

• Roast in centre of preheated oven. Spoon glaze over roast every 20 minutes, until an instant-read thermometer inserted into thickest part of pork reads 155F (70C), 1-1/2 to 1-3/4 hours. Let stand 5 minutes, then thickly slice. Great with green beans.