Apricot Stuffed Pork
Ingredients
- Ingredients
- 300 grams dried Apricot
- 4 centiliters Apricot liqueur
- 3 sprigs thyme
- 2 stalks Leeks
- 1 onion
- 1 garlic clove
- 20 grams butter
- salt
- freshly ground peppers
- 1 kilogram roasted pork roulade (oven-ready)
- 2 tsps Mustard (medium hot)
- 3 Tbsps vegetable oil
Preparation steps
Soak apricots for at least 3 hours (preferably overnight) in apricot liqueur. Preheat oven to 180°C (approximately 350°F).
Rinse thyme, shake dry, set 1 sprig aside for garnish and pluck remaining leaves. Rinse leeks, cut in half and then into slices. Peel onion and garlic and finely dice. Melt butter in a frying pan and saute onions and garlic. Add leeks, apricots and thyme. Season with salt and pepper and saute for 5 minutes. Remove from heat, lightly mash and cool slightly.
Rinse pork roll, pat dry and spread. Season with pepper, brush with mustard and spread on apricot filling. Roll tightly and secure with kitchen twine. Season roast with salt and pepper and sear in hot oil in a roasting pan on all sides. Place on middle shelf in oven and cook for 1 1/2 hours. Baste roast as needed. Remove from roasting pan, discard kitchen twine and place roast on a serving plate. Garnish with thyme, slice and serve.
