Pork loin with apricots

Ingredients for 4 servings:

• 250 g apricot(s), dried
• 700 g pork fillet(s)
• ½ jar of cognac
• 1 tbsp oil
• Pepper from the mill
• Thyme, shredded
• 2 cloves garlic
• Oil or butter for frying
• Salt
• 2 tbsp margarine or butter
• ½ liter cream
• 2 bags of rice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

The day before, place the apricots in enough water to just cover them. The next day, simmer them in the soaking water until soft. Crush the cognac with 1 tablespoon of oil, spices (except salt), and 2 cloves of garlic and mix together. Brush the fillet with it, then cover and let it sit for 2 hours. Heat the oil or butter in a pan. Add the meat and sear briefly on all four sides. Only then do you salt the meat. Place it in the oven at 70°C. Add the margarine or butter to the meat juices. Add the cooked apricots and their juices. Let everything reduce slightly (I added the cognac mixture). Cook the rice and drain. Slice the meat and serve with the rice. Arrange the apricots around the meat. Stir the cream into the meat juices, season the sauce to taste, and add to the meat.