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Title: Pork Loin and Apricots W/beer-Mustard Sauce
Categories: Pork Meat Fruit Sauce
Yield: 8 Servings
| 1 | Pork loin, 4 lbs | |
| Salt to taste | ||
| 3 | tb | Cracked black peppercorns |
| 1 | tb | Mild paprika |
| 4 | tb | Packed brown sugar |
| 3 | tb | Dijon-style mustard |
| 4 | c | Lager style beer |
| 1 | lg | Onion, sliced |
| 1 1/2 | c | Dried apricots |
| 2 | ts | Apricot preserves |
| 2/3 | c | Chicken stock |
| 2 | ts | Ketchup |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Cornstarch |
| 1 | tb | Cold water |
Von Bremzen describes this hearty roast (Lomo de Cerdo al Horno con Orejones in Spanish) as a "typical middle class European-Argentinian family dish." The flavor was superb, but you may want to make a couple of changes to the method: Take a good look at the amount of liquid in the roasting pan at the halfway mark before adding more beer; we found that 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 puree the finished sauce in a food processor or blender (work in batches so the hot liquid doesn't overflow.)
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 degrees to 160, 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, ktechup, 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.
Per serving: 458 calories, 27 g protein, 31 g carbohydate, 32 g fat, 43 percent calories as fat, 2.8 g fiber, 90 mg cholesterol, 234 mg sodium
Source: "Fiesta! A Celebration of Latin Hospitality", von Bremzen, Doubleday
Food Section of the Miami Herald, 15 Jan 1998
From: Barbara O'keefe Date: 18 Jan 98
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