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Roast Pork Loin

Mirepoix:

2 cups carrots in 1/4-inch dice

2 cups celery in 1/4-inch dice

2 cups onion in 1/4-inch dice

3 bay leaves

4 cloves

1 tablespoon cracked peppercorns

Meat:

2 1/2 to 3 pounds lean, center-cut fresh pork loin

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup apricot jam

2 tablespoons minced garlic

2 tablespoons Dijon mustard

1 tablespoon herbes de Provence*

6 cups salt-reduced beef broth, divided use

1. Preheat oven to 325*F (160*C).
2. Combine mirepoix ingredients; set aside.
3. 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.
4. 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 to 155*F (65 - 70*C).
5. Remove from oven. Remove pork from pan and cover it to keep it warm (the internal temperature will rise about 5 degrees 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.
6. 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.

Yield: 6 servings.

*Herbes de Provence is a mixture of dried herbs commonly used in southern France. It's commonly a mixture of thyme, marjoram, oregano, lavender, and summer savory. It's sold at some supermarkets, gourmet shops and import stores such as Cost Plus. Or you can substitute your favorite spice blend.