Recipe: Roast Pork Loin With Apricot Plum Sauce
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Roast Pork Loin With Apricot Plum Sauce
20 servings
This slow-roasting method for pork loin ensures that the meat will remain succulent, even when served at room temperature. Here, each 3-pound half-roast will yield about forty 1/4 -inch slices; an electric carving knife works best for this. The garlic and sage coating makes the pork flavorful enough, but the apricot plum sauce devised by David Hagedorn makes a wonderful accompaniment. Adapted from "The All New All Purpose Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1997).
For the pork:
One 6-pound whole (center-cut) pork loin
10 sage leaves
2 medium cloves garlic
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Chopped flat-leaf parsley, for garnish
For the apricot plum sauce:
![[slate.com logo]](http://media.washingtonpost.com/wp-dyn/content/graphic/2007/09/27/GR2007092701096.GIF)
