Friday, December 20, 2013


apricot and apple filled pork roast. recipe and food styling paul lowe. image: susanna blavarg
2 tablespoons butter
70 gr dried apricots, chopped
1 large apple, peeled and chopped
85 gr  dried prunes, chopped
1 small yellow onion, chopped
2 shallots, chopped
1 kg pork roast, bone in
salt and pepper
8 slices bacon
fresh rosemary
olive oil

preheat oven to 190º 
melt the butter in a pan and add apricots, apple, prunes, onion and shallots, saute until you have a dry soft mixture. cool off a bit. 
take your roast and make a hole in the middle of the meat with a thin sharp knife and fill the cavity with the apricot mixture. 
rub the meat in with salt and pepper. 
place the bacon in strips on the top of the roast, add the rosemary on top and bind together with kitchen twine. 
place in a roasting dish, pour over some olive oil and cook for about 1 1/2 hour.
let the meat rest 10 minutes before cutting it up.
serves 4

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