Pork roast, Wild Rice & Squash, with apricot sauce

Mar 24

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

A delicious comforting dinner of roasted pork loin with a red wine-infused apricot sauce; nutty wild rice and chunks of zucchini scattered with fresh rosemary and thyme.

Ingredients

1 (3-pound) boneless center-cut pork loin, trimmed and tied

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 tablespoons olive oil

Wild rice and squash

1 cup wild rice

4 cups water

¼ cup butter

1 cup onion, chopped

1 cup zucchini, cubed

½ cup yellow squash, cubed

Sea salt & cracked black pepper

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

½ cup apple cider vinegar

⅓ cup extra-virgin olive oil

Apricot sauce

1 cup red wine

½ cup water

¼ cup sugar

2 tablespoons rice wine vinegar

¾ cup dried apricots

½ cup apricot jam

Sea salt and freshly ground pepper, to taste

Preparation

Preheat oven to 350.F. Season pork with salt and pepper. Heat oil in ovenproof skillet at medium-high heat; sear pork in pan on all sides until golden brown. Transfer pan to oven and roast pork, 1 to 1 1/2 hours or until internal temperature reaches 155.F. Let meat rest 5 minutes before slicing.

Meanwhile, in small saucepan, combine red wine, water, sugar, vinegar and dried apricots. Cook over low heat until apricots are soft and liquid has reduced by half. Remove from heat. Puree apricot mixture in food processor. Stir in jam. Season with salt and pepper. Makes 1 ¼ cups. Spoon warm sauce over pork. Serves 4.