Ingredients Jump to Instructions ↓

  1. 2 cups carrots in 1/4-inch dice

  2. 2 cups celery in 1/4-inch dice

  3. 2 cups onion in 1/4-inch dice

  4. 3 bay leaves

  5. 4 cloves

  6. 1 tablespoon cracked peppercorns Meat:

  7. 2 1/2 to 3 pounds lean, center-cut fresh pork loin Salt and pepper to taste

  8. 1 tablespoon olive oil

  9. 1/2 cup apricot jam

  10. 2 tablespoons minced garlic

  11. 2 tablespoons Dijon mustard

  12. 1 tablespoon herbes de Provence*

  13. 6 cups salt-reduced beef broth - divided use

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C). Combine mirepoix ingredients; set aside. Season pork with salt and pepper. Heat oil in large skillet. Brown pork on all sides on medium-high heat. Combine jam, garlic, mustard and herbs; rub all over roast. Set aside. Place mirepoix mixture in a roasting pan. Place in preheated oven for 10 to 15 minutes or until vegetables are starting to soften. Place pork on top of vegetables, fat side up. Add 3 cups broth to vegetables; cover and braise in oven for 1 to 1 1/2 hours, or until pork has an internal temperature of 150°F to 155°F (approximately 65°C). Remove from oven. Remove pork from pan and cover it to keep it warm (the internal temperature will rise about 5 degrees Fahrenheit as it rests out of the oven). Transfer vegetables to pot or Dutch oven. Add 3 cups broth to vegetables. Bring to boil on high heat; reduce heat and boil gently about 30 minutes. Strain, pushing down on mixture to squeeze out as much juice as possible; the sauce will almost be like a puree. Taste and adjust seasoning as needed. Cut pork into 1/4-inch slices. Arrange on platter and pour some of sauce over the top. Serve remaining sauce in a sauceboat on the side.


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