If you peruse cookbooks and cooking magazines like I do, you undoubtedly have seen a good deal of dishes pairing pork and apricots. Some use the fruit itself, and others use apricot jam or preserves or even apricot puree. I even use dried apricots alone or with other dried fruit as a stuffing for pork loin.
With a pork loin in the frig and a busy day on tap, I wanted to prepare a relatively simple dinner, preferably one that required little last minute preparation. I remembered this recipe, first prepared in April, 1995. Today is the first of April, 2008, so it seemed destined to be fixed this month. Why not today?The pork roast will sit all day in a garlicky marinade with dry sherry, soy sauce and other ingredients, then roasted. Some of the marinade is saved and boiled for a few minutes with more sherry and soy and a small jar of apricot preserves. This sauce can then be brushed over the finished roast and served alongside as a sauce. The tangy, slightly sweet concoction goes well with the mild pork and calls for a distinctly tasty vegetable side dish, such as broccoli, asparagus or Brussels sprouts. Tonight it will be broccoli. Here’s the recipe. I hope you find time to try it and let me know if you like it! PORK ROAST WITH APRICOT SAUCE Marinade: 2 garlic cloves, chopped or minced 1/2 c. dry sherry 1/2 c. soy sauce 2 T. dry mustard 2 t. thyme 1 t. powdered ginger 3-4 lb. pork loin, boneless, tied Sauce: 2 T. reserved marinade 2 T. dry sherry 10 oz. apricot preserves 1 T. soy 1. Mix marinade ingredients and place in food quality plastic bag with the pork. Marinate in the refrigerator 8 hours or overnight. 2. Open bag, reserve 2 T. of the marinade and set aside. Remove the pork and discard the rest of the marinade. 3. Preheat oven to 350 and roast pork in a shallow pan approximately 1 1/2 hours or until thermometer inserted into the center of the roast reads 160 degrees. (This will result in the meat being slightly pink in the center. This is safe with today’s pork and is desirable with the meat remaining tender and juicy. Further cooking will dry the meat too much.) Remove the meat from the oven, tent it with foil, and set aside. 4. In a small saucepan, combine the reserved 2 T. marinade and the rest of the sauce ingredients. Bring to a boil, boil for 4-5 minutes. Brush over the roast, slice it 1/4-inch thick, and serve with the remaining sauce. Happy dining!