Pork Loin with Apricots

Soak the apricots in white wine vinegar for one day and night

Reserve 15 to 20 apricots from the marinade and set them aside

Cook the remaining apricots quickly in the white wine vinegar and remove any pits

Set the apricot liquid aside

Baste the pork loin with salt, black pepper, rosemary, and lemon juice

Make 15 to 20 cuts on the pork loin and insert one apricot (from the reserve) into each cut

Place the pork loin in a baking dish and drizzle olive oil over it

Put the baking dish in a moderate oven (180°F to 200°F) for about 1 hour

After cooking, remove the pork loin from the oven and place it on a platter

Return the baking dish to the heat, add the reserved apricot liquid and water, and simmer for 10 minutes, scraping the bottom of the dish occasionally

Add heavy cream and season with salt to taste

Mix flour and melted butter to make a paste

Gradually add this to the sauce, whisking until thickened

Add raspberry gelatin (optional) and stir well

Strain the sauce through a fine-mesh sieve and combine with cooked apricots

Heat the sauce over low heat and bring it to a simmer

Pour the sauce over the pork loin and serve

To accompany, consider serving white rice or sautéed potatoes

Serve 8 portions.