Pork with Fruit Centre
ready in 2 h. 20 min.
- ½ cup dried Apricot
- 0.333 cup dried Cranberry
- ½ cup Apple juice
- 35 ounces Pork loin (ready to cook, deboned)
- peppers (freshly ground)
- 2 tablespoons freshly chopped thyme
- 2 tablespoons vegetable oil
- 1 bunch Soup greens
- ⅔ cup dry white wine
- 1 ½ cups poultry stock
- 2 bay leaves (leaves)
- 3 peppercorns
Preheat the oven to 180°C | 350F | gas 4.
Soften the apricots and cranberries in the apple juice,
Wash and pat the pork loin dry. Slice the loin lengthwise to create a pocket. Season with salt and pepper inside and out.
Drain the fruit and stuff the meat with it. Tie with kitchen twine; rub with thyme.
Heat the oil in a roasting pan. Sear the meat on all sides. Remove the meat from the pan and reserve.
Wash, clean and coarsely chop the vegetables. Add to the pan and saute in the drippings. Deglaze with the wine and pour in the broth.
Place the meat back in the pan, add the herbs and braise for 1 1/2 hours in the preheated oven basting with the pan juices occasionally.
Remove the meat from the oven and allow to rest briefly.
Strain the pan juices, season to taste and thicken if necessary. Slice the roast and serve with horseradish if desired.