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Roast pork with apricot jam

Apricots Fruits Preserves 370g

27/01/2025

4
10 min
1h30
-
€
Easy

Ingredients

1/2 jar of Apricot Fruit Preserves 370g

1 pork roast

15 cl chicken stock

1 tablespoon of dried onion strips

1 teaspoon mustard

1 tablespoon olive oil

1 handful of cloves

Persian blue salt

Kampot red pepper

Preparation

  • 1.

    Preheat the oven to 180°C (gas mark 6) and prepare your chicken stock (water + stock cube). 
     
    Stud your roast with a few cloves, then peel the onions and slice them into rings (unless you are using dried onion strips). Lightly oil a dish or casserole dish and arrange the onions in it.

  • 2.

    In a bowl, mix the apricot jam with the mustard, salt and pepper.
     
    Spread this mixture over the roast, making sure to coat it evenly on all sides, and place the meat in the dish (or casserole dish). Pour the chicken stock over it and bake for 1 hour 30 minutes, turning the meat regularly.
    Serve your roast with potatoes or rice. 
     
    TIPS:
    – If you don't have dried onion strips, use 1 small fresh onion, finely chopped.
    – If you don't have Persian blue salt and Kampot red pepper, use regular salt and pepper. 

    Thanks to Les recettes de Caline for the recipe.
     
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