Pork Loin with Apricot Jus

12 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)
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
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.