Roast pork with apple, prunes and red onion gravy

Recipes / Meat

You'll please everyone in the family with this roast pork classic.

Recipe «Roast pork with apple, prunes and red onion gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 kg boned pork loin, with rind, 20g butter, 1 onion, finely chopped, 1/3 cup white wine, 1 granny smith apple, peeled, chopped , 1/3 cup dried apricots, chopped, 1/3 cup pitted prunes, chopped, 1/3 cup fresh breadcrumbs , 1/3 cup slivered almonds, toasted, 2 tbsp fresh parsley, chopped, 2 tsp canola oil, Salt, 2 tbsp pan juices, 1 large red onion, thinly sliced, 1 tbsp plain flour, 3/4 cup chicken stock.

Ingredients:

  • 1 1/2 kg boned pork loin, with rind 
  • 20g butter 
  • 1 onion, finely chopped 
  • 1/3 cup white wine 
  • 1 granny smith apple, peeled, chopped 
  • 1/3 cup dried apricots, chopped 
  • 1/3 cup pitted prunes, chopped 
  • 1/3 cup fresh breadcrumbs 
  • 1/3 cup slivered almonds, toasted 
  • 2 tbsp fresh parsley, chopped 
  • 2 tsp canola oil 
  • Salt 
  • 2 tbsp pan juices 
  • 1 large red onion, thinly sliced 
  • 1 tbsp plain flour 
  • 3/4 cup chicken stock 
  • 1/2 cup red wine 
  • 2 tsp brown sugar 

Instructions

  1. Preheat oven to 240C. Weigh pork and calculate cooking time (allow 20-25 mins per 500g).
  2. Melt butter in frying pan. Saute onion for 2-3 mins until tender.
  3. Pour in wine and cook, stirring for 1-2 mins, until reduced by half. Add apple, apricots and prunes. Cook for a further 2-3 mins until tender. Transfer to a bowl and cool.
  4. Mix breadcrumbs, almonds and parsley into fruit mixture until well combined.
  5. Place pork on a board, rind side down. Slice through the thickest part of the pork, without cutting all the way through, to make a flap.
  6. Press filling along the centre of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 2cm intervals.
  7. Place pork on a rack in a baking dish. Rub liberally with oil and salt. Bake for 20 mins (this will help to make great crackling). Reduce heat to 180C. Bake for a further 50-55 mins until juices run clear (or pale pink).
  8. To make the red onion gravy, heat pan juices in a large frying pan on medium. Saute onion for 8-10 mins, until tender and golden. Blend in flour and cook, stirring, for 1 min. Remove from heat.
  9. Stir in combined stock, wine and sugar. Return to heat and cook, stirring, for 1-2 mins until boiling and thickened. Reduce heat and simmer for 3 mins. Serve pork sliced with gravy and vegetables of choice.