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Poultry and meat 117
Pork loin with apricot sauce [Index: ]
MCRC00837952_BO_Schweineruecken_m_Aprikosensauce-010_F39MCRC00838023_SE_Schweineruecken_m_Aprikosensauce-010MCRC00903353_NF_Schweineruecken_m_Aprikosensauce-007_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Medium roaster
MEAT:
1.2 kg boneless pork loin, whole
Sea salt
Pepper, freshly ground
2 tbsp clarified butter
2 tbsp white wine vinegar
APRICOT SAUCE:
500 g shallots
750 g fresh apricots
5 sprigs thyme
100 ml white wine
100 ml veal stock
IN ADDITION:
2 spring onions
Per serving
401 kcal, 13 g carbs, 17 g fat, 46 g protein,
1,1 BU
PREPARATION
1. For the sauce, peel the shallots and cut into pieces. Wash the apricots, halve and pit them.
2. Rinse the pork loin briefly in cold water and pat dry with kitchen towel. Season with sea salt and
pepper.
3. Heat the clarified butter in the roaster and sear the meat all over. Deglaze with white wine vinegar
and take out the the meat.
4. Sweat half of the shallots and apricots in the frying fat and add the sprigs of thyme.
5. Add the white wine and place the meat back into the roaster. Roast as indicated in the roaster
without a lid.
6. After roasting for around 45 minutes, add the rest of the shallots and apricots as well as the veal
stock.
7. Then roast the pork until done. Remove the sprigs of thyme and season the sauce to taste.
8. Wash the spring onions, cut the green part into small rings and sprinkle over the meat before
serving.
Setting procedure:
Circo-roasting
190 °C
Roasting time: 60-65 minutes
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