This recipe has a bit of an oriental touch – the roast’s filling is very fruity with almonds and apricots and the sauce is equally delicious.
more than 90 min
Serving size medium
FOR 6 PERSONS
- 50 g dried apricots
- 150 g skinned almonds
- 6 garlic cloves
- 1 kg pork loin (cut chop)
- Cayenne pepper
- 1 onion
- 4 tbsp olive oil
- 100 ml sherry (medium; alternatively freshly squeezed orange juice)
- 400 ml veal stock (from the jar; alternatively instant poultry stock)
- ½ tsp cumin seeds
- Kitchen string
Soak the apricots in lukewarm water for 1 hour, then drain and dice very finely. Toast the almonds in a pan over a low heat, stirring until golden brown, then leave to cool.
Set aside 15 toasted almonds, put the rest in a mortar. Peel the garlic cloves, set 1 clove aside, roughly chop the rest and add to the mortar. Crush medium-fine with 1 pinch of salt and mix in the apricots.
Cut the meat deeply with a sharp knife and fold it apart. Season well inside and out with salt and cayenne pepper. Spread the apricot and almond mixture on top, leaving a border. Fold the pork loin over the filling and tie with kitchen twine.
Preheat the oven to 180°. Peel and finely chop the onion. Heat the oil in a roasting tin. Sear the stuffed loin carefully in it over a medium heat for 8-10 min until golden brown on all sides. Spread the onion around it and fry for 2 min. Pour the sherry over the meat. Roast in a hot oven (center, convection oven 160°) for 15 min.
Turn the pork loin, pour in half of the stock, and roast for another 15 minutes. Turn again, add the rest of the stock, and roast the meat for 15-20 minutes. When the meat feels firm to the touch and can no longer be pressed in, it is cooked.
Meanwhile, finely crush the almonds and the remaining garlic clove with the cumin and a pinch each of salt and cayenne pepper in a mortar.
Lift out the cooked meat, cover, and leave to rest for 5 minutes. Put the roasting tin back on the cooker and bring the stock to a boil. Add the almond mixture and boil down for 3 min. while stirring. Pour the sauce into a warmed sauceboat.
Cut and remove the kitchen string. Cut the pork loin into ½ cm thick slices and arrange on a platter.