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Roast pork with dried fruit
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Nutrition facts per serving:
  • Energy in kcal about 770
  • Fat about 49g
  • Carbohydrates about 21g
  • Protein about 56g
This is needed
This is needed for 6 portion
Meat
  • 1.5 kg pork neck
  • 1.5 tsp salt
  • a little pepper
  • 3 tbsp coarse-grain mustard
  • 50 g dried apricots
  • 30 g dried figs
  • 0.25 bunch sage, finely chopped
  • 50 g almond slivers
  • 130 g bacon strips
  • 8 pieces kitchen twine
Sauce
  • 30 g dried apricots
  • 30 g dried figs
  • 1 dl red wine
  • 2 dl veal stock
  • 0.25 bunch sage, finely chopped
Potatoes
  • 600 g raclette potatoes, halved lengthwise
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And that's how it's done
And that's how it's done
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.