Another wonderful recipe from Ireland which is elegant enough for a special occasion, yet simple enough for your weeknight dinner. The apricot and walnut sauce is superb!
|Roast Pork Loin with Apricot and Walnut Sauce|
- 3lb loin of pork
- olive oil
- 3/4 cup dried apricots, cut in half
- 1 1/3 cups dry white wine
- 1 medium onion, finely chopped
- 1 1/2 sticks cold butter, diced
- 1/3 cup walnuts, roughly chopped
- parsley to garnish
- Soak the apricots in the white wine for at least 4 hours or overnight.
- Preheat oven to 375 degrees.
- Place the pork in a roasting pan. Rub skin with olive oil and salt and lay on top of joint.
- Roast for about 2 hours, removing skin after 1 1/2 hours. If skin is not crisp, continue roasting, separate from the joint. Pork is done when juices run clear.
- Drain the apricots and set aside, reserving the wine.
- Place wine along with onion in a pan. Bring to a boil and then simmer until liquid is reduced to 2 tablespoons.
- In small increments, beat in cold butter.
- Add the apricots and walnuts, mixing well.
- Keep sauce warm until ready to serve.
- To Serve: Carve two good slices of pork per person, adding pieces of pork crackling and a spoonful of sauce over each serving. Lightly sprinkle with chopped parsley.
As mentioned in this week’s previous posts related to St. Patrick’s Day, I have been recommending Irish Country House Cooking which may be found online at Amazon here. It is my favorite Irish cookbook and, if you enjoy the above recipe, you’re sure to love the book which is chock-full of tasty, accessible recipes sourced from all over Ireland.
Be they kings, or poets, or farmers
They’re a people of great worth
They keep company with the angels
And bring a bit of Heaven here to Earth.