DRAFT: This module has unpublished changes.


DRAFT: This module has unpublished changes.





You will need:


a 3 to 3 1/2 pound pork loin, trimmed of fat

1/4 cup all-purpose flour

1 teaspoon fresh sage, chopped finely

Kosher or sea salt and freshly ground pepper to tast

1 Tablespoon olive oil

2 shallots, finely chopped

1 10-ounce jar apricot preserves

3 Tablespoons maple syrup

1/4 cup Dijon mustard or other spicy brown mustard

sprigs of sage for garnish

potatoes and fresh apricot halves can be roasted in the pan with the meat


Preheat oven to 425 degrees.


Season flour with salt and pepper. Mix in sage and place in a shallow pan. Dredge pork on all sides in the flour mixture.


Heat oil in a heavy frying pan. Sautee shallot until soft, about one minute. Reduce heat to low. Add preserves, maple syrup and mustard.  Whisk until well blended and set aside.


Line an 11 x 13" pan with foil and add pork. Place in oven and immediately reduce heat to 325 degrees. Roast one hour.


Reward apricot mixture until it is fluid. Remove roast pork from oven and spoon 1/2 cup of glaze over pork; return to oven and roast 30 minutes more (or until a meat thermometer registers 160 degrees in its center).


Remove from oven, cover loosely with foil and allow to rest for 10 minutes before slicing.  Arrange slices on a platter, drizzle over remaining glaze and garnish with sage sprigs.



DRAFT: This module has unpublished changes.

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College.  Gillian has self-published two cookbooks through Blurb.com; this recipe appears in More Cottage Cooking.

DRAFT: This module has unpublished changes.