Ginger, apricot and apple pork roast

I've been enjoying looking for recipes with low GI possibilities and then playing with them to make them ok for a low GI diet. This one was adapted from a Hairy Bikers recipe, making it lower GI. I've found that one of the problems when I eat out or at friends' houses is that, whilst the meat is generally fine (very occasionally it's been served somewhere covered in a sweet sauce, but in the main it's great), so often the sides aren't great which leaves me with meat and not much else. I've found myself eating plates of green veg at home to get my fibre up after such meals. This has a wonderful stuffing that makes the pork even tastier, and I'd be happy to eat it without veg, if necessary, though, of course, served with some green beans and asparagus even better.

Small joint, cut thickly, with bacon

Bigger joint, cut thinly, and without bacon

Ingredients
1 pork tenderloin
18 rashers of bacon
1 apple, peeled, cored and diced to approx 1cm cubes
2 limes, juiced
5 dried apricots chopped into approx 1 cm cubes
a handful of almond slices, toasted
a knob of ginger peeled and diced into approx 1 cm cubes
1 tablespoon soft brown sugar (or honey)
1 teaspoon ginger powder
5 shallots, thinly sliced
1 clove garlic, pressed or chopped
2 spoons of butter
pinch salt and a grind of pepper
a little water

You'll also need a roasting pan, some cling film and space in the fridge.

Melt half the butter and add the sugar. When melted, add the ginger and some water if necessary. Allow to boil for around 15 minutes until the ginger is soft and sweet.

Melt the rest of the butter and fry the onions and garlic. When these start to caramalise, add the apples, apricots, lime juice, almonds, ginger and ginger powder and cook for around 10 minutes on a low heat. Allow to cool.

Slice the tenderloin in half, from the side and lengthwise and open it up like a book. Put some cling film over it and bash it until as flat as possible. Lay a further piece of cling film down and lay the bacon down, so that they overlap and intertwine. They should be bigger than the opened up pork.Lay the pork over and spoon the apple mix into the centre. Using the clingfilm, roll it tightly and wrap in the clingfilm and  put it in the fridge, ideally overnight, but for at least thrity minutes, open side down.

Heat the oven to around 220 C and put the pork in the oven for around 45 minutes to an hour, until the bacon is crispy.

Great eaten hot or cold.