Roast Pork with Apricot Demi-Glace

INGREDIENTS

• 1 boneless pork loin, about 6 lb., tied with
• kitchen twine
• Salt and freshly ground pepper, to taste
• 6 Tbs. (3/4 stick) unsalted butter
• 1 cup light red wine, such as Pinot Noir
• Bouquet garni (1 bay leaf, 6 to 8 fresh thyme
• sprigs and 2 fresh sage leaves, tied together
• with kitchen twine)
• 1/4 cup veal demi-glace mixed with 1 cup
• warmed chicken stock
• 1/4 cup port
• 1/4 cup apricot jam
• 1/4 cup slivered dried apricots, soaked in hot
• water for 20 minutes
• Pomegranate seeds for garnish
• Minced fresh flat-leaf parsley for garnish