Its a thing. Roast Chicken for Sunday Roast. But its a winter thing.
The troops have been making noises for some weeks now about having something else for dinner on a Sunday, and on days where we have been blessed with Sun on Sun-day then a quiche or a summer pie has been the order of the day.
However, the weather has confused the issue. It's too warm for a full on Roast Dinner but too wet to really do quiche.
Also, I am not a massive fan of most other meat. I detest Roast Lamb (grilled is the only way I can stomach this fattiest of meats), Beef is fine but it's really expensive and reminds me of Christmas so really that leaves a nut roast or Pork. But I don't really like roast pork. But not to be beaten I stuck 'Pork' into the ingredient search on the BBC Good Food site and up popped something quite interesting!
Assembled and cooked in a preheated oven in an hour. The Pork is coated with Apricot Jam (but dont let that put you off because fruit complements Pork and you can't really taste it when its cooked), as it helps to stick the oat and breadcrumb coating to the meat.
I served the meat with pesto roasted new potatoes, a 'red' sweet and sour salsa (radish, red onion and red pepper, picked with two tablespoons of red wine vinegar and two tablespoons of caster sugar), and a large green salad.
Quite a hit with the family, may well make this one again.