Pat Child - Tasmania

Ingredients

• 1.5 kg loin of pork boned, rind scored
• 1 tablespoon chicken seasoning

Filling

• Grated rind of 1 orange
• ½ teaspoon ground coriander
• 1 clove of garlic, crushed
• 6 pitted prunes, cut in half
• 6 macadamia nuts chopped with skin on

To make the filling, combine all of the ingredients and mix them well. Open the pork and spread the filling over the meat. Roll the pork firmly and tie it with string. Rub the chicken seasoning into the scored rind. Place the pork in the kettle barbecue and cook over Heat Beads^® BBQ Briquettes for 1¼ hours with the lid on. Serve it sliced with roast potatoes and any other favourite vegetables. Serves 6-8.