The natural apricot flavor enriches the sweet taste of the pork.
| 1 | boneless pork loin (about 3 lbs) | |
| Salt and pepper to taste | ||
| 4 | tbsp | unsalted butter |
| 1 | c | light red wine (such as Pinot Noir) |
| 3 | bay leaves | |
| 3 | fresh thyme leaves | |
| 2 | tbsp | tarragon |
| 1 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1⁄2 | c | apricot jam |
| Minced fresh flat-leaf parsley for garnish |
Position rack to lower third of oven. Preheat oven to 350°. Bring pork to room temperature (about 1 hour). Season with salt and pepper. In a roasting pan over a medium-high heat melt butter. When hot, brown pork. Add wine, bay leaves, thyme leaves and tarragon and transfer pan to oven. Roast for about 1 hour, basting occasionally.
Transfer pork to platter, cover loosely with aluminum foil. Remove leaves setting bay leaves aside. Set roasting pan on medium heat adding yogurt and jam. Cook until thick enough to cover a spoon. Pour 1/4 of sauce over top of the pork saving the rest for extra dipping sauce and garnish with parsley and cooked bay leaves.