Pork with apricot sauce

Description

Tender pork with ginger and rosemary in sweet and sour sauce of apricots, caramel.

Ingredients

Pork

600 g
Ginger

1 piece
Apricot

450 g
Rosemary

1 tsp
Juice

4 Tbsp
Powdered sugar

1 Tbsp
Butter

30 g
Starch

2 tsp
Salt
Black pepper

Cooking

Ginger root clear, finely chop/grate on a fine grater. Apricots drain in a sieve, cut each into 4 pieces. Meat wash, dry, RUB with salt, pepper and ginger.

Heat the oil, fry the meat from all sides, 12-15 minutes Sprinkle with dried rosemary.

Wrap the meat in foil, place in the oven for 1 hour at 200 degrees (can be longer, depending on the size of the piece).

In skillet where meat was browned, pour 100 ml of water, apricot juice (liquor), boil for 3 minutes.

In another pan melt sugar until light brown color. The starch to dissolve a small amount of water, pour in sauce, bring to a boil. Put the apricots, and stir.