 | Pork Loin with Apricot Jus12 oz. jus 45 minutes |
| For the jus: | |
| • | 6 oz. The Perfect Purée Apricot Puree, thawed |
| • | 1 tbsp. extra virgin olive oil |
| • | 2 oz. pancetta, diced |
| • | 1 medium shallot, minced |
| • | 6 oz. fruity white wine |
| • | 2 oz. grappa (brandy may be substituted) |
| • | 1 tsp. black peppercorns |
| • | 2 generous sprigs fresh thyme |
| • | 6 parsley stems |
| • | 16 oz. brown chicken stock |
| • | 2 oz. butter (optional) |
| Method: | |
| 1. | Heat olive oil in a medium heavy-bottomed saucepan. |
| 2. | Sauté pancetta until browned and fat is fully rendered. Add shallot and sauté 1 minute. |
| 3. | Add grappa and carefully ignite it. When flame has died, add white wine and reduce by half. |
| 4. | Add peppercorns, thyme, parsley stems, chicken stock and Apricot puree. Bring to a simmer and reduce gently for approximately 20 minutes or until sauce coats a spoon lightly. |
| 5. | Strain sauce through a fine mesh sieve and cool. |
| For the pork loin: | |
| • | Pork loin, either whole or cut into 7 oz. portions, well trimmed |
| • | 3 oz. The Perfect Purée Apricot, thawed |
| • | 1/2 tsp. The Perfect Purée Lemon Zest, thawed, or 1 tsp. fresh zest |
| • | 2 oz. extra virgin olive oil |
| • | 1 tsp. cracked black pepper |
| • | 2 sprigs thyme |
| Method: | |
| 1. | Place all ingredients in a heavy gauge plastic bag, force air out and seal tightly. |
| 2. | Marinate a minimum of two hours, turning the bag to mix ingredients occasionally. |
| 3. | When ready to cook, blot away excess marinade and season generously with salt and pepper. |
| 4. | Sear loin on all sides and finish in a hot oven. |
| 5. | While roast is resting, deglaze the roasting pan with jus as needed. Add rendered pancetta. Arrange sliced pork over sauce and garnish with fresh chives. |