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🍽️ Juicy Pork Roast with Apricots and Cranberries

488 kcal · 30 min · 4 servings

Ingredients

• 70 g dried apricots
• 50 g dried cranberries
• 120 ml apple juice
• 1 kg pork loin (kitchen-ready, boneless, trimmed)
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped thyme
• 2 tbsp vegetable oil
• 1 bunch soup vegetables
• 150 ml dry white wine
• 350 ml poultry stock
• 2 bay leaves
• 3 peppercorns

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Place the dried apricots and cranberries in a bowl.
3. 3. Pour apple juice over the fruit.
4. 4. Let the fruit soak in the juice.
5. 5. Rinse the pork loin under running water.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut a longitudinal pocket into the meat.
8. 8. Season the inside of the pocket with salt and pepper.
9. 9. Season the outside of the meat with salt and pepper as well.
10. 10. Remove the fruit from the juice and let it drain well.
11. 11. Stuff the pocket with the drained fruit.
12. 12. Close the opening with kitchen twine.
13. 13. Rub the outside of the meat with fresh thyme sprigs.
14. 14. Add oil to a roasting pan and heat it.
15. 15. Sear the meat on all sides.
16. 16. Remove the meat from the pan and set it aside.
17. 17. Wash the vegetables under running water.
18. 18. Remove the inedible parts from the vegetables.
19. 19. Cut the vegetables into coarse cubes.
20. 20. Sauté the vegetables in the roasting fat.
21. 21. Deglaze the pan with wine.
22. 22. Add meat stock.
23. 23. Return the meat along with the spices to the pan.
24. 24. Place the roasting pan in the preheated oven.
25. 25. Braise the meat for about one and a half hours.
26. 26. Spoon some stock over the meat occasionally.
27. 27. Remove the meat from the oven after the cooking time.
28. 28. Let the meat rest for a short time.
29. 29. Strain the roasting juices through a sieve.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Thicken the sauce with a little water or starch if necessary.
32. 32. Slice the roast.
33. 33. Arrange the slices on plates.
34. 34. Serve the roast with apple horseradish.

Nutrition per serving

• kcal: 488
• Protein: 62 g · Fett/Fat: 14 g · Carbs: 20 g