Holiday Pork Roast
Recipe type: Main
Serves: 10 to 12
This tender pork roast is great for a large holiday gathering.
- 1 boneless pork loin, about 6 lb.,
- Salt and freshly ground pepper, to taste
- 6 Tbs. unsalted butter
- 1 cup light red wine, such as Pinot Noir or Sangiovese
- (1 bay leaf, 6 to 8 fresh thyme sprigs and 2 fresh sage leaves, tied together with kitchen twine)
- ¼ cup veal demi -glace mixed with 1 cup chicken stock
- ¼ cup port
- ¼ cup apricot jam
- ¼ cup slivered dried apricots, soaked in hot water for 20 minutes
- Minced fresh flat-leaf parsley for garnish
- Position a rack in the lower third of an oven and preheat to 350 ºF.
- Tie the pork loin with kitchen twine and let it stand at room temperature for about 1 hour. Season with salt and pepper. In a roasting pan over medium-high heat, melt 3 Tbs. of the butter. When hot, add the pork and brown, 4 to 5 minutes per side. Add the wine (1 bay leaf, 6 to 8 fresh thyme sprigs and 2 fresh sage leaves).
- Transfer the pan to the oven and roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the center of the meat registers 140ºF for medium, about 1½ hours; 150ºF for medium -well, about 1¾ hours; or until done to your liking.
- Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving. Set the roasting pan over medium -high heat and add the demi-glace mixture and port, stirring to scrape up any browned bits. Stir in the apricot jam and dried apricots. Increase the heat to high and cook, stirring, until the sauce is thick enough to coat a spoon, 8 to 10 minutes.
- Cut the pork into slices ½ inch thick and arrange on a warmed platter. Stir the remaining 3 Tbs. butter into the sauce and season with salt and pepper. Return to a boil and cook for 1 to 2 minutes more. Pour the sauce over the pork, garnish with parsley, and serve immediately.