Roast Loin of Pork with Prosciutto, Apples and Apricots
This was a little number I threw together for a Sunday roast back when the weather was less clement and a certain level of comfort food was required. There is nothing better than a roast for that.
I had had some dried diced apricots languishing around the larder for a while and there are always some apples past their best in the fruit bowl - perfect for peeling, chopping and baking in the oven.
I had a loin of pork and some prosciutto - and we all know how good that is with apples. The addition of apricots was a gamble, but it worked.
All I had to do was place the pork loin in a roasting tin with the peeled and chopped apples (a couple sufficed) thrown around it with a couple of handfuls of diced apricots. Add a liberal amount of white wine (at least a glass full) - or cider if you prefer. With the white wine I added about a glass of apple juice as well. I then popped the whole lot in the middle of the roasting oven for about 45 minutes before removing it to lay prosciutto across the top of it and to add some chopped fresh sage to the juices. I then popped it back in the oven to allow the meat to finish cooking through and to crisp up the prosciutto. Cooking times obviously vary according to the type of oven you have - conventional, fan or Aga - so the best thing is to check the cooking times of the pork joint you have acquired. Remember though that pork is beautiful tender and while it should be thoroughly cooked through (pork being an 'unclean' meat) it should definitely not be overlooked as it will become tough. Allow time for the joint to rest so that the meat fibres can relax. The Aga is especially good at allowing the meat to be evenly cooked and to remain moist. If necessary, you can cover it with foil during the first stage of cooking to allow it to remain succulent.
I served the meat with lightly steamed cabbage then sautéed in butter and roasted new potatoes with garlic. The winey, fruity sauce is formed in the pan with the meat and can be transferred into a jug for pouring. If the sauce has dried out a bit, then add a little water and a dash more apple juice to deglaze the pan and bring the sauce back to life.
I had had some dried diced apricots languishing around the larder for a while and there are always some apples past their best in the fruit bowl - perfect for peeling, chopping and baking in the oven.
I had a loin of pork and some prosciutto - and we all know how good that is with apples. The addition of apricots was a gamble, but it worked.
All I had to do was place the pork loin in a roasting tin with the peeled and chopped apples (a couple sufficed) thrown around it with a couple of handfuls of diced apricots. Add a liberal amount of white wine (at least a glass full) - or cider if you prefer. With the white wine I added about a glass of apple juice as well. I then popped the whole lot in the middle of the roasting oven for about 45 minutes before removing it to lay prosciutto across the top of it and to add some chopped fresh sage to the juices. I then popped it back in the oven to allow the meat to finish cooking through and to crisp up the prosciutto. Cooking times obviously vary according to the type of oven you have - conventional, fan or Aga - so the best thing is to check the cooking times of the pork joint you have acquired. Remember though that pork is beautiful tender and while it should be thoroughly cooked through (pork being an 'unclean' meat) it should definitely not be overlooked as it will become tough. Allow time for the joint to rest so that the meat fibres can relax. The Aga is especially good at allowing the meat to be evenly cooked and to remain moist. If necessary, you can cover it with foil during the first stage of cooking to allow it to remain succulent.
I served the meat with lightly steamed cabbage then sautéed in butter and roasted new potatoes with garlic. The winey, fruity sauce is formed in the pan with the meat and can be transferred into a jug for pouring. If the sauce has dried out a bit, then add a little water and a dash more apple juice to deglaze the pan and bring the sauce back to life.
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