Fruit-infused pork loin roast: Elevate your family dinner

Pork loin is the ideal meat for roasting whole. How do you do it so that everyone is thrilled with its taste? First and foremost, the meat should not be dry. That's why choosing the right piece for roasting is very important, and then selecting additions that will add moisture and flavour. Fruit jam will work excellently in this role.

The pork loin for roasting should be light pink, because if it's too dark, it will be tough and dry, and if it's too pale, it will be too soft. The size of the piece of meat is also important; we don’t roast anything smaller than 1 kilogram. Don't choose meat that's excessively lean, because fat ensures the juiciness of the roast. It's good when a delicate layer of fat is regularly spread. Ideally, the middle section is best for roasting. When shopping, also pay attention to the producer and choose meat from local suppliers.

Once you have the right piece of boneless pork loin, you’ll need some jam, preferably apricot, onion, and apple. The meat should be sliced into thin pieces, not cutting all the way through, which allows you to place apple and onion pieces into the cuts. Then it must be rubbed with a mixture of apricot jam, oil, and spices. Such additions will ensure that the meat does not dry out during roasting and will be moist and very aromatic.

This recipe works when you lack time to marinate the meat. However, it's worth marinating the meat in advance if you have time. The pork loin should be rubbed with oil and spices and set aside for a few hours. But it's known that there's often no time for this. In that case, you need to choose the right additions and baste the pork loin more frequently during roasting.

Ingredients:

• 1 kilogram of boneless pork loin,
• 4 tablespoons of peach jam,
• a tablespoon of mustard,
• 3 tablespoons of oil,
• half a teaspoon of smoked paprika,
• 1 teaspoon of sweet paprika,
• 1 teaspoon of salt,
• half a teaspoon of pepper,
• thyme or marjoram to taste,
• 2 medium apples, preferably slightly tart,
• 3 nectarines,
• 1 large onion,
• 1 clove of garlic, optional,
• a sprig of fresh rosemary,
• 125 ml of broth or white wine.

Instructions:

1. Clean the pork loin of membranes and thoroughly dry with a paper towel.
2. Make cuts every 1-2 cm (approximately 0.5-1 inch), but don't cut through completely.
3. Peel the apples, remove the cores, and slice thinly. Peel the onion and also slice into thin half-rings. Cut the nectarines into quarters. Finely chop the garlic.
4. Mix the peach jam, oil, mustard, paprika, salt, pepper, and herbs.
5. Place a slice of apple and onion into each cut of the pork loin, and place and gently tuck a quarter of a nectarine on top, skin side up.
6. Rub the pork loin with the jam glaze. Place it in a baking dish, arranging the rest of the apples and onion around the meat.
7. Pour the broth or white wine at the bottom of the dish.
8. Roast for about 90 minutes at 180 degrees Celsius.
9. Baste the meat with the resulting sauce every 15-20 minutes, so it remains juicy.
10. After roasting, remove the dish from the oven and let it rest for 10 minutes before slicing, allowing the juices to distribute evenly.