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Festive Pork Loin

pork

4 pounds boneless pork loin roast
2 teaspoons fennel seeds
2 teaspoons dill seeds
1 teaspoon dried thyme
1 clove garlic; minced
2 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley
1 tablespoon oil
1 cup dry white wine or chicken stock
1 tablespoon cornstarch
1 tablespoon cold water
1 can (14 oz) apricot halves; drained

Untie roast; open flat. Make lengthwise slash about 1 inch deep along thickest part. Crush together fennel, dill and thyme; blend in garlic, sugar, salt and pepper. Rub into pork on both sides and along slashed area; cover insides with parsley, reroll and tie at 2- inch intervals. Place on rack in shallow roasting pan; brush with oil. Roast at 325°F for about 1 hour and 40 minutes (25 minutes per lb) or until meat thermometer registers 170°F. Remove roast to warmed platter; let rest in warm spot for about 10 minutes. Skim all fat from pan juices. Pour in wine and bring to boil over high heat, scraping up brown bits from bottom of pan. Boil for 2 to 3 minutes or until reduced to about 314 cup. Blend cornstarch into water; whisk gradually into juices until smooth and slightly thickened. To serve, garnish with apricots and serve with gravy.

Contributor: Canadian Living - January, 1990

Yield: 8 servings

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