Ingredients

• 2 teaspoons hot Hungarian paprika
• 2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
• 1 teaspoon onion powder
• Freshly ground black pepper
• One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 apricots, pitted and sliced
• 8 to 10 sprigs fresh thyme
• 4 cloves garlic, smashed
• One 4- to 6-inch stalk fresh rosemary
• About 3 cups coconut milk
• Salt, if needed
• 1 cup chopped fresh parsley
• 1 teaspoon lime juice

Instructions

1. For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
2. In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
3. For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
4. Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
5. For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.