Netherlands Pork

A delicious combination of pork, apples and apricots, Netherlands Pork makes attractive dish for a dinner party. Serve this dish with Croquettes de Pommes de Terre and steamed broccoli.

1 X 4 lb. loin of pork, boned and trimmed of excess fat

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon prepared mustard

2 teaspoons dried sage

2 tablespoons raisins

1 large cooking apple, peeled, cored and thinly sliced

1 tablespoon soft brown sugar

2 oz. butter

25 oz. canned apricots, drained and can juice reserved

1 tablespoon sugar

½ teaspoons cornflour dissolved in 1 tablespoon water

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place the loin of pork on a flat working surface and rub the salt, pepper, mustard and sage on to both sides.

Lay the pork fat side down. Sprinkle half of the raisins over the meat. Cover the raisins with the apple. Sprinkle the brown sugar over the apple and cover with the remaining raisins. Roll the meat up and tie round with string at 1-inch intervals.

In a large flameproof roasting tin, melt the butter over moderate heat. When the foam subsides, place the pork in the tin and fry, turning the meat from time to time with two large forks, for 8 minutes, or until it is browned all over.

Remove the roasting tin from the heat and place it in the centre of the oven. Roast the meat, basting occasionally, for 2 hours, or until it is tender and the juices run clear when the meat is pierced with the point of a sharp knife.

Fifteen minutes before the meat is cooked, preheat the grill to high.

Arrange the apricots on a flameproof dish. Sprinkle the apricots with the sugar and place under the grill . Grill for 5 to 6 minutes, or until the sugar has melted and the tops of the apricots are pale brown. Remove the dish from under the heat.

Set aside and keep warm.

Remove the roasting tin from the oven and transfer the pork to a carving dish. Remove the string from the meat and arrange the apricots around the pork. Keep warm while you prepare the sauce.

Pour off most of the pork fat from the tin, leaving about

3 tablespoons. Place the tin over moderate heat and pour in the reserved apricot can juice. Stir in the cornflour mixture and bring the sauce to the boil, stirring constantly.

Remove the tin from the heat and strain the sauce into a warmed sauceboat. Serve immediately, with the meat.

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