Fruit-infused pork roast: A delicious family feast

Pork loin is the ideal meat for roasting whole. How can you ensure 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 selecting additions that will add moisture and flavor is key. Fruit jam works excellently for this purpose.

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 meat is also important—don't roast anything smaller than 2 pounds. Avoid meat that's excessively lean because fat ensures the juiciness of the roast. It's ideal when a delicate layer of fat is evenly spread. 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, along with onion and apple. The meat should be sliced into thin pieces without cutting all the way through, allowing you to place apple and onion pieces into the cuts. Then, rub it with a mixture of apricot jam, oil, and spices. These additions will ensure that the meat doesn't dry out during roasting and remains moist and very aromatic.

This recipe works well when you're short on time to marinate the meat. However, if you have time, it's worth marinating the meat in advance. Rub the pork loin with oil and spices and set it aside for a few hours. But it's common not to have time for this, so choose the right additions and baste the pork loin more frequently during roasting.

Ingredients:

                            
• 2 pounds of boneless pork loin
• 4 tablespoons of peach jam
• 1 tablespoon of mustard
• 3 tablespoons of oil
• 1/2 teaspoon of smoked paprika
• 1 teaspoon of sweet paprika
• 1 teaspoon of salt
• 1/2 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
• 1/2 cup of broth or white wine

Instructions:

                  
1. Clean the pork loin of membranes and thoroughly dry it 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 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 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 350 degrees Fahrenheit.
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.