Pork loin with sticky apricots and french beans
James Tanner cooks up a great dish to indulge in on cooler rainy nights, it's a bit of a treat as the crackling is the best bit - but hey it is the weekend!
Apricots and french beans are in season and you can use some apricots as a nice dessert cut up with a bit of cream, James says.
Ingredients800g skin on pork loin6 apricots1 tbsp balsamic vinegar1 tbsp maple syrup/honey1 tbsp chopped fresh sage300ml beef stock100ml red wine300g green beans2 cloves sliced garlic1/2 sliced red onionPotatoes for mashing
Method1. Take pork loin out to room temperature and pre heat oven to 220c , score the skin of the pork with a sharp knife or get your butcher/meat counter to do this for you, season and lightly oil pork put on a baking tray and roast in hot oven for 30-40 minutes to roast the skin and start the crackling
Then lower heat to 200c and cook for a further 30-40 minutes to cook through, the meat should be firm to the touch and any juices should be clear. Times will vary according to meat size, check the packaging
Next take the red wine and reduce by half then add the stock and reduce by half again to a sauce consistency season to taste and set aside
First blanch the green beans in boiling salted water for 8 minutes until just tender then drain heat a non stick frying pan on the hob add a splash of oil and sauté the red onion slices and garlic for 1 minute
Add the beans season and toss everything together to heat through
Take the apricots and cut into halves removing the stones heat up a non stick pan add the maple/ honey and balsamic bring to a rapid simmer so it thickens and toss the apricot halves with chopped sage so coated all over take off the heat and set aside
When the pork is cooked through remove from oven lightly cover with foil and leave to rest, this is the stage to put everything together
To serve slice pork and flash through oven to warm, pile the green beans onto warm serving plates lay over pork slices and top with sticky apricots drizzle around the red wine sauce and serve with mash or new potatoes