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Roasted pork neck with apricots and rosemary
Pork neck slices roasted until tender, then finished with apricot halves, honey, and rosemary for a sweet-savory meal. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 1 hr 25 min
- Total time
- 1 hr 35 min
- Servings
- 4 servings
- Difficulty
- Easy
Pork neck roasted with apricots makes a sweet-savory summer lunch: roast the pork slices covered until tender, then add apricot halves with honey and rosemary for the last 25 minutes. The apricots caramelize in the pan juices.
Ingredients
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Instructions
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Sear the pork
10 minPreheat the oven to 180 °C (350 °F). Pat the pork neck slices dry, season with salt and pepper, and sear on both sides in the oil. Cut the onion into wedges and place in a roasting pan. Set the pork on top and add the rosemary.
Roast covered
1 hrPour in the water, cover, and roast for 1 hour.
Add the apricots
25 minHalve the apricots, remove the pits, and arrange them around the pork, cut side up. Drizzle with honey and roast uncovered for another 25 minutes, until the pork is tender and the apricots are caramelized.
Tip: Out of season, use canned apricots—drain them well and add them only for the last 10 minutes of roasting.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 402 kcal
- Protein
- 27 g
- Carbohydrates
- 15 g
- of which sugars
- 12 g
- Fat
- 26 g
- of which saturates
- 7.3 g
- Fiber
- 2.0 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krkovička pečená s marhuľami a rozmarínom
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