Method

Preheat the oven to 160°C.

Cook the diced middle bacon and place in a large bowl with the pine nuts, orange rind, orange juice, apricots, bread crumbs, black pepper to taste and the egg yolk.

Mix well and set aside. Blanch the spinach leaves in boiling water. Drain and rinse in cold water, then drain thoroughly.

Butterfly the pork Scotch fillet by cutting down the length, three quarters of the way through. Open the fillet out and press flat. Massage a little apple syrup into the meat.

Spread the spinach leaves over the cut surface of the pork. Spread the breadcrumb mixture in a log in the middle, then roll up and place the bacon strips around the pork fillet. Secure with string.

Place on a rack on a roasting tray and cook for 1 and a 1/2 hours or until cooked (a meat thermometer inserted should reach 71-76 degrees celsius). Remove from the oven and stand dish, covered, in a warm place, for 10 minutes.

*Serve with kumara ginger mash and just cooked green beans.  Any left over can be served with today's apple salad.

** The best sauce for this mash is a super simple jus.  Pour one tetra pack of chicken stock ('Imagine' organic chicken stock imported from the US is the best!) into a small pot with a squirt of apple syrup, a spoonful of a fruity chutney and another spoonful of whole seed mustard and boil gently till it has reduced by a third)