Serves 8
Prep: Overnight
Cook: 65 Mins
KCal: 279
Fats: 15g
Carbs: 9g
Protein: 27g
Ingredients:
1kg Pork Tenderloin
2tbsp Salt
40g Dried Apricots & Prunes
1 tsp Dried Thyme
1tsp Dried Oregano
1 tsp Paprika
1 tsp Ground Black Pepper
1 tsp Salt
½ tsp Ground Turmeric
2 tbsp Olive Oil
160 ml Vegetable or Chicken Stock
1 Orange Juiced
4 Cloves Garlic
For the Sauce:
1 tsp Honey
2 tbsp Potato Starch
Method:
- Wash the pork and place it in a container. Add 2 tablespoons of salt and cover with cold water, stir until salt dissolves. Cover the dish and place in fridge overnight.
- Preheat oven to 180°C, remove the meat from the brine, dry it and use a narrow, sharp knife to punch through the centre of the meat to create a tunnel. Stuff the pork with the apricots and prunes, pushing the fruits in through the slit made with the knife.
- Season the pork with the spices and herbs (thyme, oregano, paprika, pepper, salt and turmeric) and rub with the olive oil. Place in a hot frying pan and fry each side for a few minutes.
- Place the pork in an ovenproof dish and pour in the orange juice and stock, add in the garlic and cover lightly in foil. Place in the over and cook for 1 hour.
- Remove the pork from the oven. Take off the foil and let the pork rest for 10 mins.
- In the meantime, remove the garlic from the left over stock, transfer the stock to a small saucepan and bring to the boil. Add the honey and potato starch, simmering gently and stirring often for 5 minutes until the sauce has thickened. Season with salt and pepper and serve the sauce along with the pork.