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miércoles, 4 de enero de 2012

Pork Roast with Potatoes (serves 4)

1250 gr (2 1/2 lb) pork loin roast
1 garlic cloves, chopped
1 tsp dried sage, crumbled
1 tsp dry mustard
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp dried rosemary, crumbled
pinch cayyene ppper
2 onions, cut into wedges
3 large potatoes sliced
2 cups (500 ml) apple juice
1 cup dried pitted prunes
1 cup dried apricots
2 tbsp cornstarch
1/2 cup (125 ml) light cream

In a small bowl; combine garlic, sage, mustard, thyme, salt, rosemary and cayenne.  Rub over pork.  Scatter onions in roasting pan.  Place pork on top.  Arrange potatoes around pork.  Roast on preheated 350ºF (180ºC) oven for 1 hour.
Pour in juice. Scatter prunes and apricots around pork.  Cover and roast for 1 hour.  Remove pork, potatoes and fruit to warm platter.  Bring pan juices to boil.  Dissolve cornstarch in cream.  Stir into juices and bring to boil, stirring constantly until thickened and smooth.  Taste and adjust seasoning.  Slice meat and surround with potatoes and fruit.

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