Pork with Chanterelles and Apricot Jam

Instructions

Preheat the oven to 350°F (175°C).

Rub the pork with garlic cloves and salt and pepper. Let the meat rest while you cook the mushrooms.

In a medium skillet over medium-high heat, melt the butter. When the butter is foamy, add the mushrooms and cook until they release their water and the water evaporates, 7 to 10 minutes.

Splash in the wine and continue cooking until it is mostly evaporated, 2 to 4 minutes more. There should be 2 to 3 tablespoons of liquid in the bottom of the skillet.

Place the pork in a roasting pan and roast until just beginning to color, but not cooked through, about 20 minutes.

Meanwhile, in a small saucepan over medium heat, combine the apricot jam, chicken stock, and salt and pepper to taste. Bring to a gentle boil and cook until the jam dissolves and the sauce is viscous and slightly reduced, 7 to 8 minutes. Add the sauce to the mushrooms.

Remove the pork from the oven and pour the mushroom sauce over it, then return it to the oven and cook until a thermometer inserted in the meat reads 145°F (63°C), 10 to 15 minutes more. Baste the pork with the sauce a few times to keep it moist.

Remove the pork and let it rest for a few minutes, then place on a cutting board and slice.

Place slices on a serving platter and cover with the chanterelle sauce. Garnish with parsley, if desired.

Mains