Pork roll with orange and apricot glaze

Preheat the oven to 160 ºC. Using a sharp knife, make incisions all over the pork rind. Rub generous amounts of salt and black pepper into the meat. Roll the meat up and secure neatly with string. Place the pork roll in an oven pan. Heat the orange juice, apricot jam, sherry and butter. Bring to the boil and simmer for about five minutes. Brush the meat with the glaze. Oven-roast for about 1 1/2 hours or until the meat juices run clear when a testing skewer is inserted into the thickest part of the cut. Baste frequently with the glaze. Increase the oven temperature to 200 ºC during the last half hour of the roasting period. Leave the meat to rest for 10 minutes before carving. Serve with mashed potatoes and baby onions cooked in the pan juices with the meat during the last half hour of the roasting period.
Serves 4-6.