Pork Baked with Dried Fruits and Honey Glaze
by Editorial Staff
The meat is stuffed with dried apricots, prunes, and figs and baked in an appetizing glaze based on honey, red wine, and vegetable oil. The glaze creates an appetizing crispy crust on the surface of the meat. The sweetness and juiciness of the fruit harmoniously set off the salty, peppery taste of meat. Active cooking will not take much time, and the dish will turn out to be spectacular and very tasty. Let’s pamper your family with delicious dishes not only for the holidays.
Servings: 8
Ingredients
- Pork (tenderloin / loin / escalope) – 900 g
- Dried apricots – 75 g
- Pitted prunes – 75 g
- Dried figs – 75 g
- Salt – 1 teaspoon
- Ground pepper (a mixture of peppers) – 1 teaspoon
For glaze:
- Dry red wine – 150 ml
- Honey – 2 tbsp (70 g)
- Vegetable oil – 2 tbsp
For submission (optional):
- Leaf lettuce – 2-3 leaves
Directions
- Combine figs, dried apricots, and prunes in a small container. Boil 500-600 ml of water. Pour boiling water over dried fruits and leave for 10 minutes. Then drain the water and dry the dried fruit thoroughly with a paper towel. Preheat oven to 180 degrees.
- Prepare the glaze in a separate container by mixing wine, honey, and vegetable oil. Make sure the honey is dissolved, the mixture should be smooth. (If the honey is too thick, you can melt it in a water bath or microwave.) The mixture turns out to be quite liquid and will serve both as a sauce in which the meat will be baked and as a glaze.
- Prepare the meat – wash, and pat dry with paper towels. Without cutting through the meat, make 5 cuts about 3-4 cm deep across the meat (I am guided by the size of dried fruits and do not cut the meat by about 2 cm so that it preserves its integrity). Rub the meat with salt and a mixture of ground peppers. Make sure the meat is well seasoned in the cuts.
- Fill in the central incision with figs. Cut large figs in half, if necessary. Fill the cuts on both sides of the central one with prunes. Fill in the extreme cuts on both sides with dried apricots.
- Tie string or cooking string around the meat.
- Place the meat in a baking dish. Thoroughly coat the meat with about a third of the glaze on all sides.
- Place the dish in an oven preheated to 180 degrees and bake the meat for 90 minutes.
During this time, two more times (every 30 minutes) generously grease the meat with glaze, gradually completely pouring the wine-honey mixture into the mold. If the meat begins to brown actively (usually towards the end of cooking), lower the temperature to 170 degrees. Cool the finished meat until warm. - Remove the culinary thread. Pork baked with dried fruits and honey glaze, ready to serve.
Enjoy your meal!
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