Roast pork with dried fruit

Roast pork with dried fruit

Total: 1 hr 30 Min. | Active:
lactose-free, gluten-free
Nutritional value / portion: 770 kcal
, Fat: 49 g
, Carbohydrate: 21 g
, Protein: 56 g

Ingredients

6 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 ½ kg pork neck
1 ½ tsp salt
a little pepper
3 tbsp coarse-grain mustard
50 g dried apricots
30 g dried figs
50 g almond slivers
¼ bunch sage, finely chopped
130 g bacon strips
8 pieces kitchen twine

Sauce

30 g dried apricots
30 g dried figs
¼ bunch sage, finely chopped
2 dl veal stock
1 dl red wine

Potatoes

600 g raclette potatoes, halved lengthwise
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How it's done

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Meat

Make two incisions approx. 8 cm deep down the length of the meat, season. Brush with mustard. Blitz the apricots and figs in a food processor, mix with the almond slivers and sage. Spread the filling into the incisions. Overlap the bacon to create a rectangle, place the meat on top, wrap in the bacon. Place the kitchen twine underneath the meat, tie the ends over the top of the meat, trim.

To roast in the oven

Place a roasting tray in the centre of the oven. Preheat the oven to 220 °C. Place the pork in the hot roasting tin, roast for approx. 20 mins.

Sauce

Puree the apricots, figs and sage with the stock and red wine, pour in with the meat. Reduce the heat to 180°C, continue to roast for approx. 45 mins. on the bottom shelf. Spoon the cooking juices over the meat from time to time, turning the meat once.

Potatoes

Add the potatoes, continue to roast for approx. 45 mins.

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