Pork Roast With Apricot Sauce Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 2 1/2 tablespoons soya or other mild-flavored oil | ||
| Loin pork | 1 1/4 pound | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| 3/4 cup chicken broth, canned or homemade | ||
| Dried apricots | 1/2 pound | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Italian | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Preheat oven to 425°.
In skillet, heat oil until smoking hot, then sear meat on all sides until golden brown.
Transfer pork to roasting pan and roast about 20 minutes or until internal temperature reaches 160°.
While pork is roasting, make the sauce.
Cook wine in saucepan over high heat and reduce to about 1/4 cup.
Add stock and apricots and reduce to about 2/3 cup.
Add cream and continue cooking until mixture reaches a sauce consistency.
Season to taste with salt and pepper and add parsley.
Remove pork from oven and let "rest" 15 minutes before carving into 1/4-inch-thick slices.
Arrange slices on serving platter and pour sauce over meat.
In skillet, heat oil until smoking hot, then sear meat on all sides until golden brown.
Transfer pork to roasting pan and roast about 20 minutes or until internal temperature reaches 160°.
While pork is roasting, make the sauce.
Cook wine in saucepan over high heat and reduce to about 1/4 cup.
Add stock and apricots and reduce to about 2/3 cup.
Add cream and continue cooking until mixture reaches a sauce consistency.
Season to taste with salt and pepper and add parsley.
Remove pork from oven and let "rest" 15 minutes before carving into 1/4-inch-thick slices.
Arrange slices on serving platter and pour sauce over meat.
Chef
