Pork tenderloin with apricots and pork chops
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The tenderloin of the pork tenderloin cooks quickly and is juicy when you fill it with fruit and vegetables. The sweetness of the apricot folds the chilli into the flavour and adds a nice crunch to the dish.herbs for garnish
Marinade for pork
Marinade for pork
Marinade for pork
Marinade for pork
2 tbsp honey 1 tbsp olive oil 1-3 tsp chilli powder and or paprika 1 tbsp dried herbs to taste 1 tsp salt 1 tsp soy
Above the pork tenderloin to room temperature one hour before roasting. Trim off the fat and membranes from the surface of the meat.
Mix the marinade and put in a cup. The marinade should be really thick at this stage.
Soak the apricots in water for 15 minutes, dry them and cut them into slightly smaller pieces with a large knife. Use a knife blade to crush the cashew nuts and transfer to a bowl with the apricots. Stir in 1 tablespoon of the pork marinade.
Pick up the pork loin and, using a thin filleting knife, cut a hole through the whole meat. Fold the meat on its side and slice the hole bigger in each direction so that it becomes a “tube”. Be careful not to make the incision too close to the surface.
Put the apricot paste into the meat tube. A frying stick will get the pork belly stuck but will keep it in anyway.
Grill the pork loin on the barbecue
Bake the meat with the ribbed stripes all over the surface of the barbecue in a straight line. Then transfer the meat to a rack, place it directly on the grill and drizzle 1 tablespoon of marinade over the surface. Allow to cook for 15 minutes at 200°C.
In the oven
Fasten the surfaces with a cast iron pan, brush the pork loin with 1 tablespoon of marinade and place in the oven at 200°C for 15 minutes.
Cooked pork loin cooks quickly – so don’t bake the meat for the bottom of the kengän?
Slice the meat into buns in a serving dish, garnish with marinade (which can be thinned with soy at this stage) and herbs.
barbecue World Pork VHH
