Glazed pork
5 servings
90 minutes
Glazed pork is a refined dish of European cuisine that combines the tenderness of meat with the rich aroma of fruits and spices. Historically, the recipe emerged as a festive dish adorning the tables of aristocracy. Roasted pork with a crispy caramel crust gains a unique flavor from powdered sugar, while cloves add a spicy kick. Apples and prunes not only highlight the sweet notes but also make the meat juicier. Served with a delicate creamy sauce, this culinary masterpiece is perfect for a formal dinner. Glazed pork is a balance of flavors, textures, and aromas that leaves no one indifferent.
1
Sort, wash, and soak the prunes in warm water.
- Pitted prunes: 100 g
2
Wash the pork, dry it, and rub with salt and pepper. Make grid-like cuts on the outer layer of fat with a sharp knife. Insert a clove bud into each diamond.
- Pork loin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Carnation: 1 tablespoon
3
Sprinkle the pork with a thin, even layer of powdered sugar, place it on a baking sheet greased with butter. Preheat the oven to 200-220 degrees and bake the meat for 40 minutes.
- Powdered sugar: 1 tablespoon
- Butter: 1 tablespoon
4
Wash the apples, remove the core, and cut into wedges. Squeeze the prunes. Take the baking tray out of the oven, place the apples and prunes around the meat. Bake for another 25-30 minutes.
- Sour apples: 2 pieces
- Pitted prunes: 100 g
5
Drain the meat juice from the tray and strain it into a pot. Add broth and cream, and bring to a boil. Carefully add starch to the sauce to avoid lumps. Stirring, bring to a boil again, and season with salt and pepper to taste.
- Meat broth: 0.5 glass
- Cream: 0.3 glass
- Potato starch: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Before serving, slice the pork loin, warm the meat and baked fruits in the prepared sauce.