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Roast Pork with Apricot Demi-Glace

Roast Pork with Apricot Demi-Glace
This tender pork roast makes a delicious main course. For a large holiday gathering, serve it alongside a turkey, prime rib or other roast.

Ingredients:

  • 1 boneless pork loin, about 6 lb., tied with
      kitchen twine
  • Salt and freshly ground pepper, to taste
  • 6 Tbs. (3/4 stick) unsalted butter
  • 1 cup light red wine, such as Pinot Noir
  • Bouquet garni (1 bay leaf, 6 to 8 fresh thyme
      sprigs and 2 fresh sage leaves, tied together
      with kitchen twine)
  • 1/4 cup veal demi-glace mixed with 1 cup
      warmed chicken stock
  • 1/4 cup port
  • 1/4 cup apricot jam
  • 1/4 cup slivered dried apricots, soaked in hot
      water for 20 minutes
  • Pomegranate seeds for garnish
  • Minced fresh flat-leaf parsley for garnish

Directions:

Position a rack in the lower third of an oven and preheat to 350ºF.

Let the pork stand at room temperature for about 1 hour. Season with salt and pepper. In a roasting pan over medium-high heat, melt 3 Tbs. of the butter. When hot, add the pork and brown, 4 to 5 minutes per side. Add the wine and bouquet garni.

Transfer the pan to the oven and roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the center of the meat registers 140ºF for medium, about 1 1/2 hours; 150ºF for medium-well, about 1 3/4 hours; or until done to your liking. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving.

Set the roasting pan over medium-high heat and add the demi-glace mixture and port, stirring to scrape up any browned bits. Stir in the apricot jam and dried apricots. Increase the heat to high and cook, stirring, until the sauce is thick enough to coat a spoon, 8 to 10 minutes.

Carve the pork into slices 1/2 inch thick and arrange on a warmed platter. Stir the remaining 3 Tbs. butter into the sauce and season with salt and pepper. Return to a boil and cook for 1 to 2 minutes more. Pour the sauce over the pork, garnish with pomegranate seeds and parsley, and serve immediately.
Serves 8 to 10.
The Williamsville Inn, West Stockbridge, Massachusetts