organic pork midweek roast apricots

 

 

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 Apricots

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!