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Farmhouse Pork Roast




Source of Recipe


egullet


List of Ingredients




4 lb Pork Roast
2 T Fresh Thyme Leaves chopped
1/2 T Fresh Black Pepper
1 c Chicken stock
3 Cloves garlic
1 T Apricot Preserves
4 T Unsalted Butter at room temperature
3/4 c Dry White Wine
2 T Dijon Mustard










Recipe



Preheat oven to 350 degrees F.
Cut deep slits in the pork loin with the tip of a steak or paring knife and insert the garlic slivers. Place the pork in a shallow roasting pan and set aside.
Mix butter, mustard, thyme, and pepper. Spread mixture evenly over the pork.
Heat the chicken broth, wine, and jam together in a small pan until the jelly dissolves and pour this over the pork. (Note: Be sure to pour carefully to avoid �washing� butter mixture off roast.)
Roast the pork on the center rack for about 1 � hours or 20 minutes a pound. Baste frequently with pan juices, adding a bit more wine if necessary. Pork is done when its internal temperature reaches 150 to 160 degrees. Let the pork rest for 15.