Fruity Pork Recipe - With Wine Match

Succulent roast pork with a rich fruity sauce needs a wine with ripe, generous fruit and crisp, mineral acidity to balance out the sweetness of the sauce. We'd go for a ripe, new world white such as Chenin Blanc with enough weight to take on the meat and fruit combination.
Ingredients
175G DRIED APRICOTS

175G PRUNES

115G DRIED OR FRESH APPLES

150ML DRY CIDER

½ TSP CINNAMON

2 TBSP VEGETABLE OIL
1KG PORK SHOULDER OR LOIN

1 LARGE ONION, CHOPPED

Recipe Method

1. Preheat the oven to 180°C/350°F/gas mark 4.


2. Place the fruit, cider and cinnamon into a pan. Bring to the boil and simmer for five minutes.


3. Heat the oil in a roasting tin and brown the pork on all sides.


4. Add the chopped onion and pour over the fruit mixture. Cover with foil and cook for about one hour, basting from time to time, or until the pork is cooked through.



Wine Match

A ripe, new world white such as Chenin Blanc would make a great pairing to our fruity pork recipe.


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