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MY COOKBOOK

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25.11.11

PORK ROAST STUFFED WITH DRIED FRUIT


I generally stuff pork loin with spicy Hungarian sausage. Then a friend told me about the dried fruit filled pork roast she makes. We just had a couple of slices for dinner and well… it was delicious. This was the first time I seasoned pork with marjoram too. I was impressed with the flavour it gave to the roast. I have always been concerned about not letting pork loin get dry. I brined it first and the combination of brining and searing cut the roasting time considerably and in the end the meat was juicy and tender. Next time I will make a larger roast; this would be delicious on a cold plate or stuck between two slices of good bread. Check out Sissi’s original recipe titled Pork Roast Stuffed with Dried Apricots at With a Glass. 

To make the brine:

1/4 cup salt
1/4 cup sugar
1 garlic cloves
3 black pepper corns
2 cups water

• Place 1/2 cup water in a saucepan.
• Add the salt, sugar, garlic and the peppercorns.
• Bring to the boil and simmer for 4 minutes.
• Remove from heat and add 1-1/2 cups of cold water.
• Let the brine cool.

PORK ROAST STUFFED WITH DRIED APRICOTS AND PRUNES

1 kg boneless pork loin
20 dried apricots [cut in two]
8 prunes [keep these whole]
4 garlic cloves, minced
2 Tbsp marjoram
black pepper to taste
light sprinkling of dried chilli flakes
3 Tbsp olive oil

• Place the pork in the brine, turning it around once and cover.
• Let pork sit in the brine overnight.
• Next day take the meat out of the brine and discard brine.
• Pat the pork dry with paper towels.
• With a sharp knife, cut a hole into the center of the meat and poke it all the way through to the other side.
• Twist the knife to create a small hole.
• Stuff the hole with pitted prunes and dried apricots and push with the end of a wooden spoon all the way to the center.
• Repeat procedure from the other side.
• Cut small holes into the pork all over and stuff with fresh garlic slivers.
• Rub with marjoram, black pepper and dried chilli flakes.
• Place 2 Tbsp olive oil in a non-stick fry pan.
• Heat the oil and place the roast in the pan.
• Cook each side for 1 minute until it browns slightly, searing in the juices.
• Place in a baking pan and drizzle with remaining olive oil.
• Cover and roast at 375F for 1 hour.
• Remove from oven and cover with foil.
• Let the roast rest for 10 minutes before slicing.
 

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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