Recipe: Pork Loin with Apricot-Rosemary Sauce (with brandy and vermouth marinade)

PORK LOIN WITH APRICOT-ROSEMARY SAUCE

1 (5 pound) pork loin, boned and rolled
2 Tbsp oil
2 Tbsp Italian olive oil
20 white peppercorns
1 bay leaf
1 clove garlic, chopped
2 Tbsp apricot flavored Brandy
1/4 cup dry Vermouth
2 Tbsp fresh lemon juice
1 Tbsp crushed rosemary
FOR THE APRICOT-ROSEMARY SAUCE:
2 cups chicken stock
2 Tbsp arrowroot
2 tsp crushed rosemary
2 tsp minced garlic
3 Tbsp apricot puree (strained apricot jam)

Marinate pork in mix of oils, spices and flavoring up to 24 hours.

Remove meat from marinade and place on bones in roasting pan. Pour remaining marinade over meat.

Roast in 350 degree F oven for 2 hours or till internal temperature is 180 degrees F.

TO PREPARE THE SAUCE:
Measure 1/4 cup pork drippings into saucepan. Add chicken stock and skimmed pan juices. Blend in arrowroot, 2 teaspoons rosemary and minced garlic. Add apricot puree and simmer 3 minutes.

Strain sauce and serve with meat.

Makes 8-12 servings
From: Candy,VA - 09-24-97