Roast Pork with Apricot Sauce

By seo53

Ingredients

• 2 boneless pork loin roasts, each about 2 1/2 lb., trimmed of all fat and tied to make 1 roast
• salt and freshly ground pepper, to taste
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 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 string)
• 1/4 cup veal demi-glace mixed with 1 cup warmed chicken broth
• 1/4 cup port
• 1/4 cup apricot jam
• 1/4 cup slivered dried apricots, soaked in hot water for 20 minutes, drained
• Pomegranate seeds for garnish
• mined fresh flat-leaf parsley for garnish

Details

Servings 8

Preparation

Step 1

Position a rack in the lower third of an oven and preheat to 350 F.
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 tablespoons of the butter. When hot, add the pork and brown for 4 to 5 minutes per side. Add the wine and bouquet garni.
Transfer the pan to the oven and roast, basting the pork occasionally with the pan juices, until an instant read thermometer inserted into the center of the meat registers 140 for medium, about 1 1/2 hours; 150 for medium well, about 1 3/4 hours; or until done to your liking. Transfer the pork to a carving board and cover loosely with aluminum foil.
Set the roasting pan over medium high heat, add the demi-glace mixture and port, and stir to scrape up any browned bits from the pan bottom. 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 platter. Add the remaining 3 tablespoons butter to the sauce, whisk until incorporated, and season with salt and pepper. Bring 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.