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)|
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.