Farmhouse Pork Roast

[jwagnerdsm]

Farmhouse Pork Roast

Serves 4 as Main Dish.

This beautiful pork roast can serve as the focal point of a buffet, a semi-formal dinner, or a simple Sunday night supper. Although it takes some effort because of the regular basting, it's a great recipe for the person who enjoys an afternoon in the kitchen.

Inspired by Sheila Lufkin's "Around The World" cookbook.

• 4 lb Pork Roast (Niman Ranch if available)
  
• 2 T Fresh Thyme Leaves chopped
  
• 1/2 T Fresh Black Pepper
  
• 1 c Chicken stock
  
• 3 Cloves garlic
  
• 1 T Apricot Preserves
  
• 4 T Unsalted Butter at room temperature
  
• 3/4 c Dry White Wine
  
• 2 T Dijon Mustard
  

Directions:

1.) Preheat oven to 350 degrees F.

2.) Cut deep slits in the pork loin with the tip of a steak or paring knife and insert the garlic slivers. Place the pork in a shallow roasting pan and set aside.

3.) Mix butter, mustard, thyme, and pepper. Spread mixture evenly over the pork.

4.) Heat the chicken broth, wine, and jam together in a small pan until the jelly dissolves and pour this over the pork. (Note: Be sure to pour carefully to avoid “washing” butter mixture off roast.)

Roast the pork on the center rack for about 1 ½ hours or 20 minutes a pound. Baste frequently with pan juices, adding a bit more wine if necessary. Pork is done when its internal temperature reaches 150 to 160 degrees. Let the pork rest for 15.

Keywords: Main Dish, Pork, Dinner, French

( RG593 )