Recipe with FRUCHTSTOFF

Glazed Roast Pork with Apricot

A pork roast gets a golden-brown, lightly sweet crust from a glaze of FRUCHTSTOFF Apricot, mustard and vinegar. The jam and preserve with 67% fruit and 10% honey caramelises in the oven and pairs beautifully with potatoes, red cabbage or salad.

⏱ Preparation 20 min · Resting/chilling time 10 min · Cooking/baking time 100 min · Total 2 hrs 10 min · 4 to 6 servings

Ingredients

• 1 kg boneless pork shoulder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp oil
• 2 onions
• 2 carrots
• 250 ml vegetable stock
• 1 tsp dried thyme

Apricot glaze

• 4 tbsp FRUCHTSTOFF apricot
• 1 tbsp medium-hot mustard
• 1 tbsp apple cider vinegar

Method

1. Preheat the oven to 180 °C fan off (top/bottom heat). Roughly dice the onions and carrots.
2. Pat the meat dry and rub with salt, pepper and thyme.
3. Heat the oil in a roasting pot and sear the meat on all sides for 5 minutes until well browned. Remove.
4. Briefly sauté the onions and carrots in the pot, deglaze with the stock, then place the meat on top.
5. Roast uncovered in the oven for 60 minutes.
6. Mix FRUCHTSTOFF Apricot, mustard and vinegar to make the glaze. Brush it over the roast and cook for a further 30 to 40 minutes, brushing again once more.
7. The roast is done once the core temperature reaches at least 75 °C. Leave to rest for ten minutes, then slice.
8. Pour the roasting juices through a sieve, let them reduce briefly, then serve as a sauce with the roast.

Tip: Keep a close eye on the glaze towards the end of cooking, so it caramelises to a golden brown without becoming too dark.

Fruit spread used: View FRUCHTSTOFF Apricot in the shop →

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