PORK LOIN with PECAN BRANDY SAUCE
Salt & pepper to taste
1 cup brandy (sherry can be substituted)
½ cup reduced sodium soy sauce
¾ cup brown sugar
½ cup apricot preserves
¼ cup orange marmalade
3 tablespoons extra virgin olive oil
5 cloves garlic, peeled, crushed, and minced
¼ cup corn starch
1 cup cold water
¾ cup toasted pecans, coarsely chopped
Preheat oven to 425 degrees. Cut loin in half across the grain, giving you two large pieces approximately 8” long x 4” thick. Sprinkle meat with salt and pepper. Place both pieces of meat in a deep roasting pan which has been sprayed with baking spray (such as Pam). Bake uncovered for 30 minutes to sear the meat.
Meanwhile, in a medium mixing bowl, mix together the brandy and the next six ingredients (through garlic) with a wire whip. Remove the roasting pan from the oven; REDUCE OVEN TEMPERATURE TO 300 DEGREES. Pour brandy mixture over the roast; tightly cover the roasting pan with foil and return to the oven. Bake for 60 to 90 minutes or until internal temperature of the roast reaches 160 degrees. Remove the pan from the oven. Strain the juices from the roasting pan into a saucepan. Leaving roast in baking pan, loosely cover with foil and set aside.
To thicken the sauce, bring contents of saucepan to a boil. In a small bowl, mix the corn starch with the water, stirring with a wire whip. Slowly pour corn starch mixture into boiling liquid, stirring with a wire whip until it returns to a boil and thickens. Lower the heat to simmer while slicing the roast.
Slice the roast in ¼ inch slices; arrange on warm serving platter or on individual plates; pour a stream of sauce on the slices. Garnish with toasted pecans. Serve additional sauce in gravy boat at the table.
Serves about 10 people.
