Stuffed Pork Loin with Apricots, Leeks and Apple Compote with Magners Cider Reduction Sauce Recipe

Stuffed Pork Loin with Apricots, Leeks and Apple Compote with Magners Cider Reduction Sauce

Ingredients:
1 lb. boneless pork loin
1/2 cup dried apricots
3 leeks (white only)
2 Granny Smith apples
6oz. Magners cider
1 cup veal stock
4 Tbsp. butter
1 Tbs. heavy cream

Seasoning Mix Ingredients:
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. chopped garlic
1/2 tsp. fennel seed
oil (to wet)

Directions:
1. Make incision in center of pork and stuff with apricots. Season with seasoning mix. Roast in preheated 375°F oven until internal temperature of 165°F is reached. Let rest for 10 minutes.
2. Peel and cut apples into 8 pieces and saute until tender in 1 tablespoon of butter.
3. Cut leek finely across and wash. In a separate pan, melt 1 tablespoon of butter, add leeks and cook very slowly until tender. Add cream and reduce. When cream has thickened add roasted apple and toss gently.
4. In the same pan that the pork was roasted, (discard oil), add cider and reduce. Add veal stock and reduce to desired consistency. Finish with remaining butter. Season to taste.

Recipe courtesy of Magners Irish Cider – www.magners.com.