Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.
Braised Pork Loin with Apricot White Wine Sauce
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 1 lb pork loin
- 3 1/2 tsp organic Coriander·Cumin rub
- olive oil
- 1 celery stalk medium diced
- 1 carrot medium diced
- 1/2 onion medium diced
- 3 cloves garlic minced
- 10 dried apricots cut into quarters
- 1 1/2 - 2 cups white wine
- juice of one lemon
- 1/4 cup cream
In a small pan, simmer apricots with white wine for 10 minutes. (This step both flavors the wine and plumps the apricots.) Remove apricots with slotted spoon or strainer and set aside until the end.
Trim excess fat from the pork loin.
Massage Coriander·Cumin Rub into pork.
Heat olive oil in medium hot saute pan.
Sear pork loin on all sides, turning every 2 minutes. (Meat it ready to turn when it stops sticking to the pan.)
Place pork loin in a small roasting pan and cover with an aluminum foil tent.
Add celery, carrot, and onion to the saute pan and saute until onion is opaque.
Add wine to sauté pan, scraping pan residue from the bottom of the pan. Transfer the wine and vegetables along with the garlic to the roasting pan with the pork loin.
Add enough water (or stock) to cover 1/2 of the pork loin.
Place roasting pan in oven and cook until a meat thermometer registers 130° F.
Remove pork from oven and strain pan juices into a sauce pan and reduce on high heat until 1/2 the volume.
Add reserved apricots to sauce pan. Season to taste with lemon juice, cream, salt and pepper.
Drizzle the sauce over sliced pork loin and serve.