Grilled Loin of Pork with Rosti Potato and Spiced Apricots

Succulent grilled pork medallions served over a crispy potato rosti with sweet spiced apricots and fried leek garnish.

Pork Main Course Fruit Gluten Free Potato

Estimated Nutrition

Calories

1092.4

kcal / serving

1092.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

88.5g

per serving

88.5 g total

Protein

36.8g

per serving

36.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Butter

Unsalted

Fruits

piece

Apricot

Stone removed and chopped

Liquids

Water

Meat

150

Pork Loin

Cut into medallions

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground

pinch

OilsFats

For the pork

For the apricots

For the garnish

Other

Honey

Clear

Vegetables

0.5

piece

Potato

Peeled and grated

0.25

piece

Leek

Finely sliced

Method

Stir fry the leeks in hot vegetable oil until golden-brown and crisp.

Simmer the apricot, chilli, vinegar, honey, and water in a pan until thickened.

Bake the rosti in the oven for 8 minutes until crisp.

Heat a griddle pan until it is smoking hot.

Rub the pork with oil, season, and chargrill for 3 minutes per side until cooked.

Preheat the oven to 200°C.

Fry the potato in half the butter in an ovenproof pan until golden on both sides.

Squeeze excess water from the grated potato using a tea towel and season.

Serve the pork on the rosti topped with apricots and leek garnish.