1 cup dried apricots (180 g)
1/2 cup water
1 pork loin, approximately 1 1/2 kg
salt and black pepper to taste
2 tablespoons mustard
1 tablespoon dry vermouth or water
1/2 teaspoon thyme
1 cup dried apricots (180 g)
1/2 cup water
1 pork loin, approximately 1 1/2 kg
salt and black pepper to taste
2 tablespoons mustard
1 tablespoon dry vermouth or water
1/2 teaspoon thyme
In a saucepan over medium heat, warm the apricots and 1/2 cup of water
Let it simmer
Remove from heat
Let it rest for 30 minutes
Drain well
Make a cut about 3 cm deep along the length of the pork loin, without cutting to the end of both sides, forming a sort of pocket
Wipe dry with paper towels
Season with salt and black pepper
Mix the mustard, vermouth, and thyme and spread it all over the pork loin, including inside the cut
Press the apricots firmly into the cut
Place in a baking dish, cover with aluminum foil, and bake in a moderate oven (170°C) preheated
Baste with hot water when drying too much
It takes about 1 1/2 hours
When cooked, uncover to brown the surface of the pork loin
Serve decorated with red bell pepper stars
Serves 8.
