Recipe. You Won't Want to Miss This!
Roast Loin of Pork with Apricots and Marsala
1 boneless loin of pork, about 3 lbs.
½ lb. dried apricots, the fresher the better
1 cup dry Marsala, divided in half
3 shallots, peeled and chopped
salt and pepper to taste
2 tbs. cider vinegar
With a long, slender knife or a butcher’s steel, make a lengthwise hole through the center of the pork loin.
In a small bowl, combine apricots (whole or slivered), shallots and ½ cup of Marsala. Let sit for about an hour; drain, reserving the liquid. Using the handle of a wooden spoon, stuff the hole in the loin with the shallot-apricot mixture—you may need more or less, depending on how large you made the hole.
Preheat oven to 325º F.
Coat the loin with olive oil, salt and pepper and place on a rack in a roasting tin. Roast until meat thermometer reads 140 º F., about an hour, though much depends on your pan, oven, and thickness of the loin. Baste with the remaining Marsala mixed with the residue soaking liquid and the vinegar every 10 minutes.
Remove the roast to a platter and let rest for 5-10 minutes, then carve in slices. With the deep orange center of the apricots, the flavoring of shallot, vinegar and Marsala, the slightly sweet-and-sour glaze, you will have a moist and simple main dish but one that can serve for a dinner party as well.
A green vegetable such as endive braised in butter, or quickly sautéed bitter greens—such as arugula or escarole—dressed with olive oil and garlic make good accompaniments.