Recipe: Roast Pork Loin With Apples And Figs On RussianFood.com

Roast pork loin with apples and figs

6 servings

Preheat the oven to 180 ° C. Cut off fat from the meat. Mix the minced meat, apple, figs, bread crumbs, onion and peppercorns.

1 Roll out the meat, spread the mixture with minced meat, roll the meat tightly. Pull the string together and place the meat seam side down in a deep dish.

2 Fry the meat for 1 hour 45 minutes until cooked through. Remove from the oven. Put in a warm place for 10 minutes, covered with foil. Remove twine. Serve with apple wine sauce.

3 Apple wine sauce. Combine apple wine and chicken stock in a medium saucepan, bring to a boil, reduce heat, simmer uncovered for 15 minutes, until reduced to 250 ml. Remove from heat, cool. Heat oil in a medium skillet, add onion and garlic, sauté. Add flour, stirring over low heat for 2 minutes, until the mixture is lightly browned.

Mix the apple wine mixture with mustard and sauce, pour gradually into a frying pan, bring over medium heat (2 minutes) until the sauce thickens. Boil for another 1 minute, remove from heat.

Food (for 6 servings) pork loin 2 Kg minced pork and veal 125 r apple green 1 PCS. dried figs 6 PCS. breadcrumbs thirty r bulbs 4 PCS. canned green peas 2 h. spoons Apple wine sauce apple wine 500 ml chicken broth 500 ml butter thirty r bulbs 1 PCS. garlic 2 lobules flour 1 Art. the spoon mustard French 2 h. spoons Worcestersky sauce 1 h spoon