Pork Loin Stuffed with Dried Apricots and Cranberries

Ingredients

• 70 g dried apricots
• 50 g cranberries
• 120 ml apple juice
• 1 kg pork loin (ready to cook, boneless, trimmed)
• Salt
• pepper (ground)
• 2 tbsp freshly chopped thyme
• 2 tbsp Vegetable oil
• 1 bunch soup vegetables
• 150 ml dry white wine
• 350 ml poultry stock
• 2 Bay leaves
• 3 peppercorns

Instructions

1. 1.

   Preheat the oven to 180°C with convection heat.

2. 2.

   Soak the apricots and cranberries in apple juice.

3. 3.

   Wash the pork loin, pat it dry, and cut a long slit along its length. Season inside and out with salt and pepper, drain the fruit, and fill the meat with it. Tie with kitchen twine and rub with thyme.

4. 4.

   Heat oil in a roasting pan and sear the pork on all sides. Remove and set aside. Roughly chop the soup vegetables and sauté them in the pan fat. Deglaze with wine, add poultry stock, and return the pork with bay leaves and peppercorns. Roast in the preheated oven for about 1½ hours, basting occasionally with the stock.

5. 5.

   Remove the pork from the oven, let it rest briefly, strain the pan juices, season, and reduce if needed. Slice the roast and serve on plates, optionally accompanied by apple horseradish.