You are here

Pork Roast With Apricot Sauce

  Soya oil/Other mild-flavored oil 2 1⁄2 Tablespoon
  Loin pork 1 1⁄4 Pound, boned (have your butcher do this)
  Dry white wine 3⁄4 Cup (12 tbs)
  Chicken broth 3⁄4 Cup (12 tbs) (Canned Or Homemade)
  Dried apricots 1⁄2 Pound, cut into small pieces
  Heavy cream 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Chopped parsley 2 Tablespoon (Italian Flat-Leaf)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 1334

% Daily Value*

Total Fat 153 g235.9%

Saturated Fat 56.1 g280.5%

Trans Fat 0.2 g

Cholesterol 489.4 mg163.1%

Sodium 1634.5 mg68.1%

Total Carbohydrates 158 g52.8%

Dietary Fiber 17.8 g71.3%

Sugars 124.1 g

Protein 112 g224.1%

Vitamin A 249.4% Vitamin C 80.2%

Calcium 36.5% Iron 76.3%

*Based on a 2000 Calorie diet

Pork Roast With Apricot Sauce Recipe