Pork stew with apricot sauce

Ingredients for 10 servings:

• some olive oil for frying
• 2 ½ kg pork (pork tenderloin)
• 4 tbsp almonds, peeled and grated
• 4 medium-sized onions, finely chopped
• 4 cloves garlic, pressed
• 10 cm ginger root, freshly grated
• 1 kg apricot(s), fresh or from a can, quartered
• 3 dl white wine
• 1 dl vegetable stock
• 2 cups of crème fraîche
• 1 dl cream
• Cayenne pepper
• 200 g apricot(s), dried, in small cubes
• Salt and pepper, black, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

Voressen is a Swiss variation of ragout

Season the meat with salt and pepper, brown in batches in olive oil in a roasting pan, remove from the pan, sprinkle with the ground almonds, mix briefly, and keep warm in the oven at approximately 100°C. Sauté the onions, garlic, and ginger in the pan juices, add the quartered apricots, and deglaze with the wine and stock. Add the crème fraîche, cream, cayenne pepper, and the dried apricots, and stir well. Return the meat to the pan and simmer over low to medium heat for about 2 hours until tender, seasoning with salt and pepper if necessary. It tastes better each time it’s reheated and can also be frozen.