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Monday, 7 October 2013

Birthday Pork Roast Filled with Dried Fruit

I asked my husband what I should make for his birthday but the question was rather rhetorical since I already knew: he wanted pork roast filled with dried plums and apricots. I made it and it was delicious, and funnily enough, the apricots and plums came out heart-shaped! Perfect.

You will need:

- 800g good quality boneless pork meat. I don't know what I used, just asked the butcher what was  good for roasting

- 5-10 dried plums
- 5-10 dried apricots

-spices to taste- you can use cinnanon, cardamon, coriander seeds, salt and pepper, harissa

- 5-6 garlic cloves

- olive oil

With a long knife, make two cuts in the meat, from one side to the other. Stuff one cut with apricots and the other one with prunes.

Cover meat in oilve oil and spices or harissa, also put some oil in a bake-proof form. 

Fry the meat until brown on all sides. 

Transfer to a oven-proof dish and add garlic. Bake at 200 centigrees until done (in our case it was maybe 30-40 minutes, but it can take longer).

For the sauce: 

-1 big onion or 2 small ones
- 10 prunes
- 5 dried wild mushrooms
- some red wine
- some cream

Soak the mushrooms until soft. In a pan, fry the onions until soft. Add wine and bring to a boil. Add mushrooms, and cream. Add salt and pepper to taste. The sauce is not perfect and I am still working on a good prune-mushroom sauce, but that's what I did and it was OK.

Serve roast with sauce and kasha.

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