Loin of pork with apricots - Kotlettrad med aprikoser

LOIN OF PORK WITH APRICOTS
Kotlettrad med aprikoser

Treat the family to a really good dinner! This dish is perfect – meat that’s fried whole in the oven becomes really juicy.

6 to 8 servings

1 hind loin of pork, bone-in, approx 4 lbs

6 garlic cloves
10 dried apricots
a few sprigs of fresh rosemary
2 lemons in wedges
2 apples in wedges
1 teaspoon salt
black pepper
3 tablespoons olive oil

Sauce:

¾ cup water or white wine
¾ cup heavy cream
2 tablespoons concentrated veal bouillon
1 tablespoon Maizena

Heat the oven to 350F.

Peel the garlic cloves and shred the apricots. Make some light incisions on the upper side of the meat and one incision lengthwise alongside the bone. Fill the cuts in the meat with garlic, apricots and small sprigs of rosemary. Mix oil, salt and pepper and rub this into the meat.

Place the loin in an oven-proof dish. Put wedges of lemon and apples around the meat and fry in the middle of the oven until the inner temp is approx 75°C/165F. This normally takes around 1½ hours.

Take out the meat, slice it and serve together with potatoes and veggies cooked as you like them.

Sauce:

Strain the juice from the dish and dilute with water or wine, so that you end up with 1 ¾ cups liquid. Add cream and bring it to a boil. Add bouillon and thicken to a sauce which you cook for about 3 minutes. Flavour to taste with salt and pepper.

Enjoy!

Bella