Cherry & Dennis Helper Habitat
Austrian Apricot-Glazed Pork Roast
奧地利杏桃醬焗豬肉
Recipe overview
Austrian Apricot-Glazed Pork Roast is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 800 g pork
- 120 g apricot jam
- 2 tbsp Dijon mustard
- 1 tsp caraway seeds
- 1 piece onion
- 200 ml chicken stock
Seasoning
- 1 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- small bowl
- measuring cup
- measuring spoons
- frying pan
- tongs
- baking dish
- pastry brush
- oven
- oven mitts
- food thermometer
03
Steps
Step 1
Preheat oven to 190 degrees Celsius
Heat the oven to 190°C and place the rack in the middle position.
Step 2
Dry pork and trim excess fat
Pat the single 800 g boneless pork loin dry and trim only loose surface fat, keeping the roast whole and evenly shaped.
Step 3
Season pork with salt and pepper
Rub all of the salt and black pepper evenly over every side of the pork.
Step 4
Mix apricot jam, mustard and caraway glaze
Stir all of the apricot jam, Dijon mustard and caraway seeds into one smooth glaze.
Step 5
Thickly slice onion and place in baking dish
Slice the onion into 1 cm rings and spread them in one layer in a heavy cream-enamel roasting pot.
Step 6
Brown pork on every side in oil
Heat all of the oil in that same pot over medium-high heat and brown the whole pork loin on every side for 6 minutes total.
Step 7
Place pork over onion and brush with half the glaze
Set the browned pork on the onion bed and brush exactly half of the prepared glaze over its top and sides.
Step 8
Add stock and roast for thirty minutes
Pour all of the chicken stock around, not over, the glazed pork and roast uncovered for 30 minutes.
Step 9
Brush pork with remaining glaze
Without changing pots, brush the remaining half of the glaze over the already browned pork.
Step 10
Roast until centre reaches 63 degrees Celsius
Continue roasting for about 20 minutes, until a clean digital probe inserted into the thickest centre reads at least 63°C.
Step 11
Rest pork for ten minutes
Move the roast to a clean board, tent loosely with foil, and rest for 10 minutes before cutting.
Step 12
Slice across the grain and serve with onion juices
Slice the rested pork across the grain and spoon the softened onion and pan juices over the slices.
Common mistakes
- Applying all the apricot glaze at the start can burn its sugar before the pork is cooked and make it bitter.
Tips
Roast with half the glaze, add the rest late, then rest the pork ten minutes after its centre reaches 63°C.
