This is an easy recipe which can be cooked in the oven or on the BBQ. Ideally marinate the pork overnight. I used to make this dish regularly years ago and recently Emma reminded me to make it again.
1 piece of pork – loin or scotch fillet allowing about 250g per person
1½ to 2 cups of port
1 cup of fresh orange juice
3 tbsps honey
3 tbps cider vinegar
3- 4 shallots, peeled and finely chopped
4-5 cloves of garlic, peeled and sliced
1 cup dried apricots
6-8 fresh plums, destined and quatered
2 tbsps fresh rosemary
Sprig of fresh thyme
Salt and pepper
Rub the pork all over with a little olive oil and seasalt. Place it in a deep bowl.
For the marinade put all the remaining ingredients in a pot and simmer for about 5 minutes. Cool a little. While still warm pour the marinade over the pork. Cover and refrigerate overnight or for at least 4 hours. Bring it to room temperature before cooking.
Heat the oven to 180. Brown the pork on all sides in a hot frying pan on the stove then place it in an oven dish. Cook for about 1 hour according to how large the piece is. It’s fine to be pink.
When it’s ready take the pork out, cover and leave to rest for about 10 minutes. While it’s resting put the marinade in a pot and simmer for about 5 minutes. Add any pork juices. Slice thickly and serve with the sauce.