Bosch 8 Series Recipes page 129

Glazed loin of pork
M C R C 0 0 8 4 0 2 1 2 _ B O _ G l a c i e r t e r _ S c h w e i n e r u e c k e n - 0 1 4 M C R C 0 0 8 4 0 2 1 9 _ S E _ G l a c i e r t e r _ S c h w e i n e r u e c k e n - 0 0 8 M C R C 0 0 8 9 7 3 2 5 _ N F _ G l a c i e r t e r _ S c h w e i n e r u e c k e n - 0 1 1 _ R Z 0 M e a t P o r k P r e p a r a t i o n m e t h o d s R o a s t i n g R e c i p e c a t e g o r i e s M e a t
Ingredients | For 4 servings
Medium roaster
Meat:
900 g pork loin, boned
80 g soft prunes
Salt
Pepper, freshly ground
250 g shallots
20 g clarified butter
2 tbsp honey
400 ml veal stock
1 tbsp cornflour
75 ml dry red wine
In addition:
cocktail sticks
Kitchen string
Per serving
461 kcal, 22 g carbs, 17 g fat, 51 g protein,
1,9 BU
[ I n d e x : ] [ I n d e x : ]
Preparation
1 | Rinse the pork loin in cold water and pat dry
with kitchen paper. Use a sharp knife to cut a
small pocket in the centre. When doing so, do not
cut the meat though.
2 | Halve the prunes and completely fill the joint
with them. Season the pork generously. Close the
pocket in the meat with cocktail sticks and tie up
with kitchen string as if tying shoelaces.
3 | Peel the shallots and halve lengthwise.
4 | Heat the clarified butter in a roaster, sear the
meat with the upper side facing down, turning
once. Add the peeled shallots and fry briefly. Then
pour the honey over the meat and add
around 100 ml veal stock. Roast as indicated.
f a l s e T e m p e r a t u r e 1 9 0 ° C 1 9 0 C o o k i n g t i m e 8 0 - 8 5 m i n u t e s 8 0 U n c o v e r e d r o a s t e r o n t h e w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g t r u e T e m p e r a t u r e 1 9 0 ° C 1 9 0 C o r e t e m p e r a t u r e C o r e t e m p e r a t u r e 7 5 ° C 7 5 U n c o v e r e d r o a s t e r o n t h e w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g w i t h m e a t p r o b e
5 | Take out the joint and keep warm.
6 | For the sauce add the rest of the veal stock to
the meat juices and bring to the boil. Add the
cornflour to the red wine to dissolve and use to
thicken the sauce. Then season again to taste and
serve the sauce with the meat.
Poultry and meat | 127
Setting procedure:
With meat probe
Roaster without lid on the wire rack, level 2
Circulated air grilling
190 °C
Core temperature 75 °C
Alternative setting:
Circulated air grilling
Roaster without lid on the wire rack, level 2
190 °C
Cooking time:
80-85 minutes
Tip:
If you are cooking a large joint of meat, set the
oven temperature lower. The roasting time will be
longer.