I was in our butcher’s shop recently, chatting to Billy. We were talking about pork, as you do. This got to Billy suggesting that I should try a pork loin, on the bone. He even offered to dress it for me. How could I say no. He had ‘broken a pig’ that day and the loin looked pretty spectacular. I was hooked. And, with nine people arriving for Sunday dinner, this looked like the joint to serve. I was excited.
I wanted to do something different. Pork with apple sauce? – Meh! Pork with prunes? – No thanks. Pork with green veg? – No thanks AND Meh! Then I thought of cooking Pork Loin with Onion and Apricot. I had not heard of it before and the flavours seemed right to me.
It was while I was carving through the skin and fat that it struck me, I had gone in to get enough beef for a stew. This was an expensive way to feed the hoards!
I rubbed the salt into the flesh and tried not to think of the expense.
This went into the oven at 230º C for 20 minutes. It then got another hour and fifteen at 190º C. With an hour to go, I added the onions. These had been roughly chopped.
With 20 minutes left on the clock, the apricots went in. For the obsessive amongst you, I removed the stones and added twenty-two apricots. It would have been 24 but my niece who was ‘helping’ helped herself to a couple.
I prepared some sweet potatoes and popped them in the oven at the same time.
I put the joint on my cutting board and let it sit for ten minutes. I used this time to separate the gravy from the pan.
The onion and apricot worked really well together. Perhaps there is a way to refine this for ‘fine dining’. However, it was pretty fine like this.
I suppose a pouring shot will be forgiven after all that….
So, next time you have a crowd to please, perhaps after a Lotto win, give this a go. It is really excellent. Thanks Billy.