Norwegian Roast Pork with Fruit

Ingredients

• 2 kg (4.4 lbs) boneless pork roast 2 kg (4.4 lbs) boneless pork roast
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 apples, cored and sliced 2 apples, cored and sliced
• 10 prunes, pitted 10 prunes, pitted
• 10 dried apricots 10 dried apricots
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the salt, black pepper, dried thyme, and dried rosemary.
3. 3.
   Rub the spice mixture all over the pork roast, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe skillet or roasting pan over medium-high heat.
5. 5.
   Sear the pork roast on all sides until browned, then remove it from the skillet and set aside.
6. 6.
   In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
7. 7.
   Add the sliced apples, prunes, and dried apricots to the skillet, and cook for a few minutes until slightly softened.
8. 8.
   Return the pork roast to the skillet, placing it on top of the fruit mixture.
9. 9.
   Pour the chicken broth into the skillet, cover with a lid or aluminum foil, and transfer to the preheated oven.
10. 10.
    Roast for about 2 to 2.5 hours, or until the pork is tender and cooked through.
11. 11.
    Remove the pork roast from the skillet and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
12. 12.
    Meanwhile, prepare the gravy by placing the skillet with the fruit mixture over medium heat.
13. 13.
    Sprinkle the flour over the fruit mixture and stir well to combine.
14. 14.
    Cook for a few minutes until the flour is lightly browned.
15. 15.
    Gradually add water or additional chicken broth to the skillet, stirring constantly, until the desired consistency is reached.
16. 16.
    Slice the pork roast and serve it with the fruit mixture and gravy.

Treat your ingredients with care...

• Pork roast — Choose a boneless pork roast with a good amount of marbling for maximum tenderness and flavor.
• Dried apricots — If the dried apricots are too firm, you can soak them in warm water for 10 minutes before using to soften them.

Tips & Tricks

• For a crispy crackling, score the pork skin and rub it with salt before roasting.
• If you prefer a sweeter dish, you can add a drizzle of honey or maple syrup to the fruit mixture.
• Serve the roast pork with traditional Norwegian sides such as boiled potatoes and lingonberry sauce for an authentic experience.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.
• Don't discard the pan drippings from the roasted pork. They can be used to make a flavorful gravy or sauce.

Serving advice

Serve the Norwegian Roast Pork with Fruit as the centerpiece of a festive meal. Slice the pork and arrange it on a platter, surrounded by the fruit mixture. Drizzle the gravy over the pork and fruits for added flavor. Garnish with fresh herbs such as parsley or thyme for a touch of freshness.

Presentation advice

To create an appealing presentation, arrange the sliced pork on a bed of the fruit mixture, allowing the vibrant colors of the fruits to shine through. Garnish with sprigs of fresh herbs and serve on a large serving platter or individual plates.