1 pound boneless pork loin, trimmed (you can also use 2-inch-thick bone-in chops)
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup apricot preserves
2 tablespoons instant espresso powder (see note)
2 tablespoons Dijon mustard
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup reduced-sodium chicken broth
1 roll of butcher’s twine or kitchen string
2/3 cup apricot preserves
2 cups red wine, reduced by half
1 cup chicken stock or broth
1 cup beef stock or broth
1/4 cup each onion, celery and carrot
2 tablespoon garlic, minced
salt and pepper to taste
Equipment needed: Kitchen string and China cap
- Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
- Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, allspice, salt and pepper all over the pork. Place the pork in the prepared pan. Roast pork, turning once, for 30 minutes.
- As pork is roasting, combine apricot preserves, espresso powder, mustard, Worcestershire sauce, garlic and cloves in a small saucepan to create a glaze; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
- After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until meat thermometer inserted into the middle of the meat registers 140°F. Let cook for 20 to 40 minutes more.
- Transfer the pork to a clean cutting board and let rest for 10 minutes. Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce (instructions below).
- Combine all sauce ingredients except for the apricot preserves in a heavy bottomed sauce pot and bring to a boil. Turn heat down to a low simmer and reduce by half. Add preserves and stir slowly, then strain and press through a China cap. Serve under and over pork.
Tips & Notes
Look for instant espresso powder near the other instant coffee in well-stocked supermarkets.
Recipe created by Cuisine Noir/Chef Berlin Lillard.