ROAST LOIN OF PORK STUFFED WITH APRICOTS
Steps:
- 1. Trim pork loin of all sineau and fat. Using a butches steel, make a hole in the center of the loin all the way through. Enlarge with hole with a metal bulb baster or dowel. Push as many dried apricots as possible into the cavity. Tie with heavy cotton kitchen strin at 2" intervals. 2. Mix the seasoning together in small bowl. Rub the seasoning all over the pork. Place the roast in the preheated oven and roast for 20 min. Reduce heat to 325 and roast another 20 min. 4. While the roast cooks, prepare the vegetables: peel the onion and roughly shop, rinse the celery and roughly chop and also the carrot. After the second twnty min. roasting, drain the fat from the pan, strew the vegetables around the loin and roast for another 20 min. Then pour the wine around the loin and continue to roast for 25 min. 5. When the roast is done, remove from ov4en, cut the strings and let rest in warm place 15-20 min. while preparing the sauce. 6. Set the roasting pan over med. heat and whisk together the cream, mustard, and demi-glace into the wine and veggies. Adjust heat so simmer reduces the sauce by half (about 10 min.). Then strain through sieve into clean saucepan. Adjust seasonings and add any juices from the the resting platter. 7. Slice , spoon sauce over and garnish with fresh rosemary.
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