Elevating a pork roast with our confiture d’abricot et lavande

There's something truly comforting about the aroma of a pork roast slowly cooking in the oven, filling the kitchen with anticipation. But what if you could take that classic dish to a whole new level, infusing it with a touch of unexpected sweetness and a hint of floral elegance? Today, we're doing just that, using our very own Confiture d’abricot et lavande to create a glaze that will transform your pork roast into a culinary delight.

For those of you who are already familiar with our  Confiture d’abricot et lavande, you know it's more than just a spread. The sun-ripened apricots, simmered to perfection and delicately infused with the soothing fragrance of lavender, create a symphony of flavors that's both vibrant and calming. It's this unique profile that makes it the perfect glaze for a succulent pork roast.

Why does this combination work so beautifully? The natural sweetness of the apricots complements the richness of the pork, while the subtle floral notes of lavender add a layer of complexity that will tantalize your taste buds. It's a balance of savory and sweet, with an aromatic twist that elevates the entire dish.

Ingredients

For this recipe, a boneless pork roast with a fat cap such as shoulder or butt work well.

• For the dry brine (for each pound of pork roast)

  • 1 tablespoon (12g) sugar

  • 1 tablespoon (10-12g) kosher salt

• For the glaze

  • Approximately 4-5 tablespoons of our Swiss Garden Kitchen Confiture d’abricot et lavande

  • 1 tablespoon of Dijon mustard

  • 1 teaspoon of apple cider vinegar or orange juice

Directions

1. Pat the pork roast dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern.  This will help the fat render during roasting and create delicious crispy bits, as well as provide pockets for the glaze to penetrate the meat. Rub the salt and sugar mixture into the roast and place uncovered in the refrigerator for at least two hours or overnight.

2. Preheat your oven to around 160°C (325°F). Place the pork roast in a roasting pan. You can place it on a bed of roughly chopped vegetables like onions, carrots, and celery for added flavor to the drippings (optional). Roast for about 25-30 minutes per pound of meat (50-60 minutes per kilo).

3. While the pork is roasting, prepare the glaze. In a small bowl, combine the Confiture d’abricot et lavande with the Dijon mustard and apple cider vinegar or orange juice. Stir well until smooth.

4. Once the pork has been roasting for about 30 minutes, remove it from the oven. Brush a generous layer of the apricot lavender glaze all over the top and sides of the roast, making sure to get it into the scored fat.

5. Return the pork to the oven and continue roasting for another until the internal temperature reaches your desired doneness (typically around 63-65°C or 145-150°F for medium). The glaze will caramelize beautifully, giving the pork a lovely golden-brown color. You can baste the pork with more glaze halfway through this final roasting period if you like.

6. Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

   
   

The result is a pork roast that is not only incredibly moist and flavorful but also boasts a delightful sweet and savory crust with a subtle hint of lavender. Our Confiture d’abricot et lavande truly elevates this classic dish, making it perfect for a special family meal or even a more elegant gathering. The scored fat adds a wonderful textural element, providing crispy, flavorful bits that complement the tender meat.

Don't be afraid to experiment! You can adjust the amount of glaze to your liking. Serve this beautiful pork roast with roasted vegetables, potato gratin, or a fresh green salad for a complete and satisfying meal.

Bon appétit!