This dish from ancient Rome translates beautifully for the modern kitchen. It goes very well with potatoes but these New World tubers were unknown to the Romans, who would have eaten the stew with bread, or possibly rice.
- Dried Apricots 1 cup
- Butter 3 Tbs, divided
- Olive Oil 2 Tbs
- Boneless Pork Loin 2 lbs, cubed
- Onion 1 large, chopped
- Dry White Wine 1 cup
- Beef Broth 1 cup
- Dried Mint ½ tsp
- Cumin Powder ½ tsp
- Dried Dill ½ tsp
- Black Pepper ½ tsp
- Salt 1 tsp
- Honey 2 tsp
- Wine Vinegar 1 Tbs
- All-Purpose Flour 1 Tbs
- Soak the apricots in water to cover for at least one hour.
- Pound the herbs and spices together and set aside.
- In a heavy skillet with cover, melt 2 Tbs butter with the olive oil. Brown the meat, adding the onion before the meat is done.
- Add the wine and cook on a hot flame for 5 minutes.
- Add the broth, then the spice mixture. Dilute the honey in the vinegar and add to the meat with the drained and halved.
- Cover and simmer for about 30 minutes, until the pork is tender and cooked through.
- Work the tablespoon of flour into the remaining tablespoon of butter, then stir the paste into the sauce to thicken it.