Roast Christmas Pork Loin with Dried Apricots
Christmas roast pork loin stuffed with wine-soaked dried apricots, served with a creamy pan sauce and toasted almonds.
Ingredients
| 1 kg | pork loin or pork tenderloin | |
| 100 g | dried apricots, soaked for 15 min in white wine | |
| 0.5 tsp | 2.5 ml | salt |
| 0.5 tsp | 2.5 ml | black pepper |
| 150 g | cream | |
| 1 tsp | 5 ml | starch |
| 2 tbsp | 30 ml | almonds |
Instructions
Make a cut down the middle of the loin with a sharp knife and place the dried apricots inside. If there is skin or fat on the back, score it into diamonds. Rub with salt and pepper. Place the meat on a rack in a roasting tray and roast for 2 hours at 180-200°C, basting every 25 minutes with hot water and the fat released from the tray during roasting. Leave the roasted meat in a warm place. Skim off most of the fat, and to the remaining fat and roasting juices add the cream, thin with 3-4 tablespoons of hot water and thicken over the heat with the starch. When serving, sprinkle with the chopped almonds. Idea: The apricots can be replaced with wine-marinated dried prunes, so the dish will pair wonderfully with a Merlot.