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Midweek pork mini roasts with roasted apricots, crispy potatoes and buttery beans! With the rich organic pork, naturally jammy apricots, seasonally stunning flat beans and a homemade jus, this is a delightfully light roast dinner, perfect for summer nights.
2 Pork Mini Roasts
2 Sprigs Rosemary
2 tbsp Butter
Salt & Pepper
Preheat your oven to 180. Chop the apricots into halves and remove the stones.
In a large frying pan add the butter and turn on a medium heat. Add the rosemary and a sprinkling of salt and pepper. Place your apricots halves in, flat side down and cook for around 5 minutes or until they’re glazed.
Remove apricots and rosemary from the pan then add in your mini roasts. Cook for 10 mins, flipping them over after 5 mins, to seal the meat, then remove from the heat.
Place the mini roasts and apricots halves in a roasting dish and pour over the juices left in the pan. Add a little water if needed. Cover with foil and place in the oven for 30 mins.
After 30 mins, remove the foil and turn the heat up to 200. Cook for a further 15 minutes, or until the pork is fully cooked through.
Serve with buttery flat beans, crispy mini roast potatoes and a mouth-watering homemade jus made with all the delicious juices!