John Myers
Apricot Loin in Milk Marinade
The perfect apricot loin in milk marinade recipe with a picture and simple step-by-step instructions.
- 1 piece Pork loin
- 2 piece Carrots
- 1 piece Onion red
- 1 piece Onion white
- 3 piece Peeled garlic clove
- 6 piece Dried apricots
- 1 shot Soy sauce
- 4 cl Red wine medium quality wine
- 0,125 liter Milk
- 0,5 liter Meatsoup
- 1 shot Styrian pumpkin seed oil
- 1 tbsp Clarified butter
- Salt
- Pepper
- Wash the loin and remove any fat and silver skin.
- Use a metal kebab skewer to pierce a hole lengthways in the loin and enlarge the diameter with a sharpening steel, for example. Put a dash of speseoil into the hole so that the halved apricots slide into it more easily.
- Now season the loin with salt and pepper.
- If you use a roasting tube you can use it, otherwise you improvise with cling film and marinate the loin with the soy – red wine – milk marinade for at least 4 hours.
- Then fry the loin all over, add the vegetables, roast the tomato paste, deglaze with red wine, add the stock and simmer for 1 1/2 hours, done!
- There were also: quick potato wedges and: garlic peas
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