1 boneless pork loin joint, approximately 750 g
3 tbsp apricot preserve
1 tbsp freshly chopped tarragon
1-2 cloves garlic, crushed
salt and freshly ground black pepper
2 cups (375 g) fresh apricots, halved or a 400 g can apricot halves in juice, drained
fresh tarragon leaves to garnish
3 tbsp apricot preserve
1 tbsp freshly chopped tarragon
1-2 cloves garlic, crushed
salt and freshly ground black pepper
2 cups (375 g) fresh apricots, halved or a 400 g can apricot halves in juice, drained
fresh tarragon leaves to garnish
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Place the joint in a roasting pan and roast for 35 minutes per 500 g plus an extra 35 minutes, following instructions on the pack.
3. Blend together the apricot preserve, chopped tarragon, garlic and seasoning to taste.
4. 20 minutes before the end of the cooking time, spoon over half the glaze and return to the oven with the apricot halves arranged around the edge.
5. When cooked, transfer the joint to a serving plate.
6. Spoon the remaining glaze into the meat juices, heat through and spoon over the joint.
7. Serve with the apricot halves and garnish with fresh tarragon leaves.
2. Place the joint in a roasting pan and roast for 35 minutes per 500 g plus an extra 35 minutes, following instructions on the pack.
3. Blend together the apricot preserve, chopped tarragon, garlic and seasoning to taste.
4. 20 minutes before the end of the cooking time, spoon over half the glaze and return to the oven with the apricot halves arranged around the edge.
5. When cooked, transfer the joint to a serving plate.
6. Spoon the remaining glaze into the meat juices, heat through and spoon over the joint.
7. Serve with the apricot halves and garnish with fresh tarragon leaves.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
