Pork loin brilliance: Mastering the apricot-stuffed feast
While preparing lunch for the Feast of the Epiphany, I endeavour to cater to the tastes of the invited guests. For those who appreciate traditional flavours, I will prepare pork loin stuffed with dried apricots. To ensure the meat turns out tender, juicy, and delicate, I handle it the day before. I place it in a refrigerator in a solution of table salt, and I pour boiling water over the dried apricots. There is no better recipe for a roast.
Roast for a family lunch works not only because it pleases the guests' tastes. This choice also has a practical dimension. If there are leftovers, I have a supply of deli meat for sandwiches in the fridge. Pork loin with apricots sliced thinly pairs excellently with tartar sauce and pickled cucumbers.
How to prepare pork loin roast with apricots?
For roasted pork loin with apricots, cuts of meat from the neck side, with a small amount of fat, work best. The purchased pork should be washed and dried. Then it's beneficial to knead it with your hands to soften the fibres. Place the entire pork loin in a pot and cover with a cold water and 2 tablespoons of salt solution. Set aside in the refrigerator overnight.
What to serve with roasted pork loin with apricots?
Roasted potatoes or other oven-baked vegetables, such as peppers, courgettes, carrots, or aubergine, pair excellently with the roast. A fresh salad with rocket, cherry tomatoes, and a light vinaigrette sauce complements this set. It's advisable to serve a sauce made from the fat rendered from the meat during roasting. This sauce only needs to be thickened with cornflour. You can add cream or red wine – both variants have their charm.
Recipe for pork loin with apricots
For the roast, choose fresh meat from a reliable source and soft dried apricots. This way, soaking will be unnecessary.
Ingredients:
- 900 grams of boneless pork loin,
- 2 tablespoons of salt,
- 115 grams of dried apricots,
- 2 tablespoons of olive oil,
- Spices for rubbing the meat: a teaspoon each of thyme, oregano, paprika, pepper, and salt,
- 120 millilitres of broth,
- 120 millilitres of orange juice,
- 2 cloves of garlic.
Instructions:
- Place the pork loin in the refrigerator for at least 12 hours in a water and salt brine.
- If the apricots are hard, pour boiling water over them and set aside for at least 2 hours.
- Remove the meat from the brine, dry it with a paper towel, and knead with your hands.
- Pierce the meat with a sharp knife to create a small tunnel in the centre. Insert apricots one by one into the tunnel.
- Rub the meat with olive oil mixed with spices. Briefly sear on each side in a hot pan to seal the fibres.
- Transfer to a baking dish, pour in the broth and orange juice. Add the halved garlic cloves to the roasting pan.
- Place in an oven preheated to 175 degrees Celsius for 1 hour.
