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COOKBOOK: Treasury Of Country Recipes

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The only problem I find with pork is that you can over cook it very easily. I think you should keep your eyes on it after an hour, each oven is different and will cook differently on each occasion.

My family members like to see their meat ‘dead’ on a plate. I like mine red and juicy….I think I had over cooked this pork slightly but then again everyone else loved it.

I loved the sweetness the fruit gave to this dish. A little difficult to fold the pork over and tighten but if you get over this challenge, the rest is considerably easy and the end result is delicious!



Serves 8-10

1 cup apple , canned

1 cup dried apricots

1 cup dried pitted prunes

1.8kg to 2.3kg boneless pork loin roast

2 tablespoons thyme, chopped finely

1 tablespoon, rosemary, chopped finely

1 tablespoon sage, chopped finely

salt and pepper

2 tablespoon butter, melted

Heat oven to 170C

Add apricots and prunes in a pot, cover fruit with water and bring to boil. Simmer for 5-8mins and drain. Place in a bowl and add apple; mix well.

Place three slits into the pork. Place fruit mixture into each slit and a if any left over, spread over the loin.

Fold over carefully, secure with kitchen string.

Place loin in casserole dish, brush the pork loin with melted butter. Cover the pork with herb mixture.

Cook covered in foil, in a moderate oven for approx 1 hour. Remove foil and cook for a further 30mins or until cooked through.

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