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Serves: 4-6
We are excited to feature our Partnership with the California Farmland Trust and Fontana Farms for this recipe. I played off their Pepper-Cot Sauce by stuffing the pork loin with dried apricots and figs simmered in our Bokisch Family Estate Rosado. The slight heat from the Chile peppers combined with the sweet, tangy apricot and complexity of the figs makes it a fantastic pairing with either Rosado or Graciano.
Ingredients
- ½ cup Fontana Farms Pepper-Cot Sauce
- 1 cup Bokisch Family Estate Rosado
- ½ tsp dried minced garlic
- ¾ cup dried apricots
- ¾ cup dried figs
- 2 pork loins (or 1 large butterflied)
- 6-8 fresh Apricots
- 6-8 Fresno Chile peppers (optional)
Instructions
- Simmer the dried fruit in ½ cup Bokisch Rosado about 5 minutes until soft. Let cool.
- Drain and chop the dried fruit (keep the liquid)
- Prep the basting sauce by simmering ½ cup Fontana Farms Pepper-Cot Sauce with ¼ cup Bokisch Rosado and ½ tsp minced garlic until thick.
- Pat dry and season the pork loins with salt and pepper.
- Layer the fruit filling between each pork loin and tie with kitchen twine.
- Brown the stuffed pork loin in olive oil on a skillet. Preheat oven to 350.
- Transfer to a roasting pan, add the reserved liquid and baste occasionally with Pepper-Cot Sauce until a meat thermometer reads 145. Remove to a warm platter and let sit 10 minutes.
- During the roasting period, serve yourself a glass of Rosado and grill the sliced apricots and peppers.
- Slice the roast, drizzle with the remaining Pepper-Cot sauce and serve with the grilled apricots and peppers.
Start with chopping the dried apricots and figs and simmer them with the Bokisch Rosado. Let cool.
Meanwhile, in a separate saucepan, simmer the Pepper-Cot Sauce with the Rosado and minced dried garlic until thick to make into a basting sauce.
Do your best to stuff the tenderloin with the dried fruits and tie it with kitchen twine. It’s hard to keep all the fruit in place so don’t worry if some of it falls out to the side. The results are still delicious!
Baste while cooking with some of the sauce.
I like to serve with grilled apricots and Chile Peppers. Jimmy Nardello peppers are great if you can find them!
