Loin Pork Roast with Prunes and Macadamia Nuts

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

Filling:

• Grated rind of one orange
  
• 0.5 teaspoon ground coriander
  
• 1 clove garlic, pressed
  
• 6 pitted prunes, cut in half
  
• 6 macadamia nuts, coarsely chopped
  
• 1 apple, cored and chopped, skin on
  
• Salt and freshly ground black pepper
  

To make the filling, combine all of the filling 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 inot the scored rind. Place the pork on the barbecue and cook it for 75-105 minutes, with the lid on. Serve it sliced with roast potatoes and strawberry and spinach salad.

This recipe is taken from The Complete Australian Barbecue Kettle Cookbook