Festive Pork
- 4 lbs pork roast, boned and rolled (loin, shoulder, butt or leg)
- 1 garlic clove, finely chopped
- 2 teaspoons fennel seeds
- 2 teaspoons dill seeds
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon season salt
- 1 teaspoon seasoned pepper
- 1 12 cups parsley, finely chopped
- 1 (16 ounce) can apricot halves
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Untie roast; open out flat with fat side down.
- Cut 2-3 lengthwise slashes 1/2 inch deep along the thickest part.
- Combine garlic, fennel, dill, sugar, thyme, season salt and pepper.
- Rub mixture into pork surface and into slashes.
- Cover inside of roast with parsley.
- Roll into original shape and tie securely at 2-3 inch intervals.
- Build a medium fire in a bbq.
- Insert spit of rotisserie lengthwise through the centre of roast; check balance and secure firmly with prongs.
- Insert meat thermometer, angling it so the tip is in centre of roast and not resting in fat or touching spit.
- Place spit with roast on rotisserie of bbq 8 to 10 inches from heat.
- Place foil drip pan under roast.
- Let meat rotate and roast until thermometer reads 170F about 30-35 minutes per pound.
- Drain syrup from apricot halves, reserving apricots.
- Blend oil and soy sauce into syrup.
- During last half hour of roasting, baste meat frequently with apricot sauce mixture.
- Allow to rest 15 minutes before carving.
- Garnish with apricot halves.
pork roast, garlic, fennel seeds, dill seeds, brown sugar, thyme, season salt, pepper, parsley, apricot halves, vegetable oil, soy sauce
Taken from www.food.com/recipe/festive-pork-245291 (may not work)