Wednesday, January 30, 2008

Roasted Pork Loin with Apricot Compote

Alexandra and Christopher served Roasted Pork Loin with Gewürztraminer-Apricot Compote with Vegetable Barley and Three-Chocolate Hazelnut Tart for my birthday in 2006. All three recipes are from Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreiber, a wonderful cookbook  Alexandra gave me for Christmas 2005.






COMPOTE:

In a medium saucepan, combine:

1 cup Gewurztraminer
1 cup apple cider
1 cinnamon stick

1 whole vanilla bean, split and scraped OR
2 teaspoons vanilla extract; if using extract, ADD AFTER syrup is
removed from heat

Bring to boil, reduce heat and add:

8 ounces dried apricot halves

Simmer for 20 minutes, or until a syrup consistency is achieved. Remove from heat. [Add vanilla extract, if using.] Set aside and keep warm. This mixture can be made 1 day ahead and reheated.

PORK:

Preheat oven to 350 degrees F.

Season

1 4-rib pork loin roast (about 2 ½ to 3 pounds), chine bone removed
with
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a large skillet over medium high heat, heat

1 tablespoon vegetable oil

Place pork in pan and brown on all sides. Place pork on a rack in a roasting pan and roast in the oven for about 45 minutes, or until an instant read thermometer inserted in the center of the pork registers 145 degrees F. Remove pork from the oven, cover loosely with aluminum foil, and let stand for 15 minutes.[This should raise temperature to 150 degrees F (rare); leave pork in oven until it reaches 155 degrees F for well done (160 degrees F).]

Cut pork loin into 4 portions and spoon on the apricot compote.

Wildwood suggests plating by distributing Vegetable Barley on to individual plates, topping each portion with wilted spinach and a slice of pork and spooning apricot compote over the pork.


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