Pork Loin Roast with Fruit Accompaniment

Such a juicy roast always takes me back to my childhood, when my grandmother Rosa used to cook on Sundays. Back then, we didnt question if the roast was too fatty, if the fat caused cholesterol, or if cholesterol affected blood pressure, etc. The roast was on the table, it was homemade, and it made Sundays feel more festive!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Priloga

  • 2 piece Pear, fresh

  • 2 handfuls Dried plums

  • 50 g Butter, unsalted

  • 2 teaspoons Vinegar, balsamic

  • 1 teaspoon Honey

  • pieces Spices, chili powder

  • 2 piece Alcohol, Brandy

Roast

  • 2 kg Meat, pork, shoulder

  • pieces Meat, pork, stomach

  • 250 g Meat, pork, smoked bacon

  • 250 g Dried plums

  • 50 g Butter, unsalted

  • pieces Salt, table

  • 4 spoon Oil, olive

Steps

  1. If the dried plums are large, cut them in half. Wash the meat, pat it dry, and pierce it all over. Alternately insert bacon and dried plums into the incisions, using a small knife to help (make deep cuts).

  2. Brush the roast with melted butter, season with salt and freshly ground pepper. Wrap it in a net and place it in a baking dish greased with olive oil. Roast at 180 degrees Celsius for about 2 hours. Every half hour, quickly open the oven and baste the roast with the juices that have collected in the dish.

  3. While the roast is cooking, prepare the fruit accompaniment. Wash the pears and cut them into quarters, leave the plums whole. Quickly sauté the fruit in butter, season with chili, balsamic vinegar, and honey, mix well, and finally flambé with plum brandy. Do this by pouring the brandy into the pan with the fruit and moving the pan away from you. Ignite the brandy with a lighter and wait for the flame to burn out.

  4. When the roast is almost done, add the flambéed pears and plums to the baking dish and roast everything together for a few more minutes, allowing all the ingredients to soak up the roast's sauce.

Nutrition Information (Per 100g)

  • Calories: 268.83 kcal
  • Fat: 19.23 g
    • Saturated Fat: 7.06 g
  • Carbohydrates: 9.28 g
    • Sugars: 1.08 g
  • Protein: 12.58 g
  • Fiber: 0.3 g