Roast Pork with Duck Sauce on Garlic Bread

Ingredients

• 2 ounces (1/2 stick) unsalted butter
• 1/4 cup plus 2 tablespoons olive oil
• 6 large cloves garlic, minced
• 1 teaspoon coriander seeds, smashed into little chunks
• 1 tablespoon sweet Hungarian paprika
• 1/2 teaspoon cumin seeds
• 1 baguette, halved lengthwise
• Duck Sauce, recipe follows
• Honey Roasted Tenderloin, recipe follows

Directions

In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.

Preheat the oven to 400 degrees F.

Mix the coriander seeds with the paprika and cumin seeds.

Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.

Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.

Duck Sauce:

• 1/4 cup apricot jam
• 2 tablespoons cider vinegar
• 2 tablespoons water

Mix together

Honey Roasted Loin:

• 1/4 cup honey
• 2 tablespoons light brown sugar
• 1 pound whole pork tenderloin

Preheat the oven to 400 degrees F.

Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.