Pork Loin and Apricots with Beer-Mustard Sauce
Makes 8 servings
Ingredients:
1 pork loin, approximately 4 pounds
salt to taste
3 tablespoons cracked black peppercorns
1 tablespoon mild paprika
4 tablespoons packed brown sugar
3 tablespoons Dijon-style mustard
1 1/2 cups lager style beer, or up to 4 cups (see note)
1 large onion, sliced
1 1/2 cups dried apricots
2 teaspoons apricot preserves
2/3 cup chicken stock
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon cold water
Preparation:
Preheat oven to 350 degrees. Rub the roast generously with salt, pepper and paprika.
Spread the sugar on a cutting board. Spread the mustard over the pork and roll it in the sugar. Place the roast in a roasting pan and add 1 1/2 cups of the beer, the onion and the apricots. Roast for 45 minutes, pour the rest of the beer into the pan and continue roasting until the juices run clear when tested with a skewer and the internal temperature reads 150 to 160 degrees, about 45 minutes.
Remove the pork from the roasting pan and cover loosely with foil. Place the pan with the pan juices on a burner and add the apricot preserves, stirring to dissolve. Add the stock, ketchup and Worcestershire sauce and cook over medium-high heat until a little reduced, about 5 minutes, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and drizzle in the cornstarch mixture. Cook until the sauce thickens, about 2 minutes. Transfer to a sauceboat.
Slice the meat into thin slices and serve accompanied by the sauce.
Note:
Take a good look at the amount of liquid in the roasting pan at the halfway mark before adding more beer. Depending on your taste, the initial 1 1/2 cups provided plenty of liquid for the sauce.
For a finer more pourable sauce, chop the apricots before adding them to the pan, or purée the finished sauce in a food processor or blender (work in batches so the hot liquid doesn't overflow.)
Ingredients:
1 pork loin, approximately 4 pounds
salt to taste
3 tablespoons cracked black peppercorns
1 tablespoon mild paprika
4 tablespoons packed brown sugar
3 tablespoons Dijon-style mustard
1 1/2 cups lager style beer, or up to 4 cups (see note)
1 large onion, sliced
1 1/2 cups dried apricots
2 teaspoons apricot preserves
2/3 cup chicken stock
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon cold water
Preparation:
Preheat oven to 350 degrees. Rub the roast generously with salt, pepper and paprika.
Spread the sugar on a cutting board. Spread the mustard over the pork and roll it in the sugar. Place the roast in a roasting pan and add 1 1/2 cups of the beer, the onion and the apricots. Roast for 45 minutes, pour the rest of the beer into the pan and continue roasting until the juices run clear when tested with a skewer and the internal temperature reads 150 to 160 degrees, about 45 minutes.
Remove the pork from the roasting pan and cover loosely with foil. Place the pan with the pan juices on a burner and add the apricot preserves, stirring to dissolve. Add the stock, ketchup and Worcestershire sauce and cook over medium-high heat until a little reduced, about 5 minutes, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and drizzle in the cornstarch mixture. Cook until the sauce thickens, about 2 minutes. Transfer to a sauceboat.
Slice the meat into thin slices and serve accompanied by the sauce.
Note:
Take a good look at the amount of liquid in the roasting pan at the halfway mark before adding more beer. Depending on your taste, the initial 1 1/2 cups provided plenty of liquid for the sauce.
For a finer more pourable sauce, chop the apricots before adding them to the pan, or purée the finished sauce in a food processor or blender (work in batches so the hot liquid doesn't overflow.)
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