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Pork Loin Roast with Apricot and Port Sauce

This is elegant and easy. Perfect for company or just spoiling yourself a little! Barb L.

Serves: 6

Ingredients:

1 1½ pound boneless pork loin roast, trimmed

1 Tbsp Flying Olive Mild-Medium Single Varietal of Choice or Thyme Extra Virgin Olive Oil, more for oiling rack, divided

1 tsp dried thyme, divided

1 tsp salt, divided

¼ tsp freshly ground black pepper

1 onion, chopped

1 carrot, peeled and chopped

2 cups low salt chicken broth

2/3 cup ruby port or red wine

¼ cup apricot or peach preserves

½ cup dried apricots, chopped

1 Tbsp Flying Olive Peach Balsamic Vinegar

½-1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

Directions:

Preheat the oven to 400 degrees F. Cover a roasting pan with aluminum foil and place a rack in the roasting pan. Brush or oil the rack with a little Flying Olive EVOO of Choice.

Sprinkle the pork roast with ¾ tsp thyme, ¾ tsp salt, and the pepper. Place the rack in the roasting pan. Put the onion, carrot, broth, and port in the roasting pan.

Roast the pork for 25-30 minutes. Remove the roasting pan from the oven and brush the pork with the preserves. Return to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees, about 15 minutes. Transfer the pork to a cutting board or platter and loosely cover with foil. Let stand 10 minutes.

Meanwhile, make the sauce by straining the pan juices through a sieve into a small saucepan. Discard the solids. Add the apricots, the Flying Olive Peach Balsamic Vinegar, and the remaining thyme to the saucepan. Bring it to a boil. Boil for 1 minute or a little longer if a thicker sauce is desired. Watch carefully as it tends to burn! Remove the pan from the heat and stir in the Flying Olive Butter Extra Virgin Olive Oil, and the remaining salt. Cut the pork into slices and serve with the sauce.

Inspired by a recipe in the cookbook, Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen, St Martin’s Griffin, NY, 2014.

Submitted by Barb L.