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1
Preheat the oven to 450u00b0F. Weigh pork and calculate cooking time (allow 20-25 mins per lb).
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2
Melt butter in a large skillet on medium heat. Saute onion for 2-3 mins until tender. Pour in wine and cook, stirring for 1-2 mins, until reduced by half. Add apple, apricots and prunes. Cook for a further 2-3 mins until tender. Transfer to a bowl and cool.
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3
Mix breadcrumbs, almonds and parsley into fruit mixture until well combined.
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4
Place pork on a board, rind-side down. Slice through the thickest part of the pork, without cutting all the way through, to make a flap. Press filling along the center of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 1-inch intervals.
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5
Place pork on a rack in a roasting pan. Rub liberally with oil and salt.
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6
Bake for 20 mins (this will help to make great crackling). Reduce oven temperature to 350u00b0F. Bake for a further 50-55 mins until juices run clear (or pale pink). Let stand 15 mins before slicing.
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7
For the red onion gravy, heat pan juices in a large skillet on medium heat. Saute onion for 8-10 mins, until tender and golden. Blend in flour and cook, stirring, for 1 min. Remove from heat.
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8
Stir in combined stock, wine and sugar. Return to heat and cook, stirring, for 1-2 mins until boiling and thickened. Reduce heat to low; simmer for 3 mins. Serve sliced pork with gravy and vegetables of choice.
