Pork Loin with Apricot Jus - The Perfect Puree of Napa Valley
For the jus: • 6 oz. The Perfect Purée Apricot Puree, thawed • 1 tbsp. extra virgin olive oil • 2 oz. pancetta, diced • 1 medium shallot, minced • 6 oz. fruity
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at perfectpuree.com.
Cooking tools:
Ingredients
- Pork loin, either whole or cut into 7 oz. portions, well trimmed
- 3 oz. The Perfect Purée Apricot, thawed
- 1/2 tsp. The Perfect Purée Lemon Zest, thawed, or 1 tsp. fresh zest
- 2 oz. extra virgin olive oil
- 1 tsp. cracked black pepper
- 2 sprigs thyme
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Apricot Jam - The Perfect Puree of Napa Valley
perfectpuree.com
Apricot Lulu - The Perfect Puree of Napa Valley
perfectpuree.com
Pork Loin with Pomegranate & Walnut Sauce, Served with Radiccio - The Perfect Puree of Napa Valley
perfectpuree.com
Pomegranate Glaze for Pork Chops - The Perfect Puree of Napa Valley
perfectpuree.com
Fiery Red Apricot Wing Sauce - The Perfect Puree of Napa Valley
perfectpuree.com
Spicy Prickly Pear-Glazed Pork Belly with Slaw - The Perfect Puree of Napa Valley
perfectpuree.com
Apricot Sorbet - The Perfect Puree of Napa Valley
perfectpuree.com
Apricot & Carmelized Pineapple Pizza Sauce - The Perfect Puree of Napa Valley
perfectpuree.com