Apricot Pork Loin

The Point Waterfront's
120 Marina Drive
Rio Vista, CA 94571
(707) 374-5400

Ingredients

• 12 oz. demi-glaze (homemade or Knorr-Swiss mix)
• 4 oz. brandy
• 1 1/2 tsp. sugar
• 1 1/2 Lb. Pork loin (trimmed w/1/4 fat cap)
• 4 oz. dried apricots (cut into thirds)
• 1 T. parsley (chopped)
• 4 T. butter
• Flour to dredge pork loin
• Olive oil to saute (approximately 4 T.)
• 1 C. chardonnay or chablis
• Salt and pepper to season pork loin

Instructions
To prepare sauce heat demi-glaze, add sugar. Cook apricot brandy in saucepan until the alcohol burns off, add to demi-glaze, set aside.Cut pork loin in half lengthwise, slice against the grain into 12, 2 oz. pieces, and pound pork slightly with mallet. Salt and pepper pork and dredge in flour. You can sauté two pork loins in an average sauté pan, so it is suggested that you use two pans simultaneously. Heat pans and add olive oil. When oil is hot place pork loin chops in pan and sauté 1 minute. Flip pork, add dried apricots and parsley. Immediately deglaze with wine. Add demi-glaze and continue cooking for 1 minute and remove from heat. Whisk in butter.

Suggestions
Serve with roasted red potatoes and vegetables.