STUFFED CRISPY PORK ROAST

 2 liters water

1/2 cup coarse salt

1 tsp coloured peppercorns

3 bay leaves

2.5 kg (5 lb) boneless leg of pork

Salt and pepper to taste

7 large potatoes

Mustard Marinade:

3 garlic cloves

1 tbsp o;live oil

1 heaped tbsp Dijon mustard

1 tbsp honey

Salt and Pepper to taste

Oregano.

Stuffing:

4 bacon rashers 

5 prunes

130 g feta thinly sliced

Sweet and sour dressing:

1/8 cup lemon juice

1.5 cup orange juice

1 cup olive oil

1 sprig rosemary leaves

1 tbsp mustsard

1 clove garlic

Apple sauce;

2 apples, peeled and grated

1 cup pan juice

1/3 cup milk

Preheat the oven to 180 C (350 F). 

With a sharp knife score the skin and the underlying fat in a criss-cross pattern.  Also cut the meat to form a pocket for the stuffing. Place the meat in the marinade overnight.  Spoon the stuffing into the pocket, seal securely and bake for 1.5 hours or until the meat is thoroughly cooked and the skin is crispy. 

Serve with roast potatoes, apple sauce and a salad of your choice.