Dry Apricot Stuffed Pork Loin in Sweet Chili Mango Sauce

By malgorzata.piernicka

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Dry Apricot Stuffed Pork Loin in Sweet Chili Mango Sauce

This recipe makes 5 servings

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  • Preparation time: 20 min
  • Cook time : 1h 30 min
  • Total time : PT20M

You need a long piece of pork loin. Using a narrow long knife make a hole throug the meat from one end to the other one. While you keep the knife inside you can gently make that hole a little bit bigger by cutting the edges. Rub the meat with salt and dry rosemary. Leave in cold place for 2-3 hours or overnight.

Ingredients

  • 1 kg pork loin 1 kg pork loin
  • 1 tbsp salt 1 tbsp salt
  • 3 tbsp dried rosemary 3 tbsp dried rosemary
  • 300 g dry apricots 300 g dry apricots
  • 1 bottle sweet chili sauce 1 bottle sweet chili sauce
  • 1 can frozen mango drink 1 can frozen mango drink
  • 5 tbsp oil 5 tbsp oil

Preparation

Set up the oven to 360F. Already prepared meat stuff with dry apricots one by one. Heat the frying pan, add oil, fry meat from all sides. Transfer the loaf to the bigger oven-proof pot, add sweet chili sauce and frozen drink pouring some of it on the top of the meat. Cover and roast for 30 min. Open the pot, turn the meat, continue roasting and rotating from time to time until it's brown enough for your taste and done. Turn off the oven, leave the pot inside for 15-20 min, slice the meat and serve over the rice or your favourite potatos and baby spinach/green leaves salad.

Source : malgorzata.piernicka

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