How To make Roast Loin Of Pork with Apricot Glaze
12 oz Package dried apricots
1 3-inch stick cinnamon
1/2 Lemon, seeds removed
1/2 c Water
1 c Apricot nectar
2 T Orange juice
3 T Honey
6 lb Loin of pork roast with
Bone tips Frenched 1. Remove twice as many dried apricot halves from the package as there are
bones on the roast and set aside. Place remaining dried apricots, cinnamon, the juice from the lemon half, the remainder of the lemon half cut into quarters, and the water in a medium-sized heat-resistant, non-metallic bowl. 2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until apricots are tender. Remove cinnamon stick and lemon peel chunks. 3. Add apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven 2 minutes. 4. Spread glaze over pork loin and heat, uncovered, in a
shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1 hour or 10 minutes per pound, or until meat thermometer inserted in the thickest part of the meat registers 165?F. 5. While roast cooks, baste meat with glaze. Place thickest section of roast to outside edge of turntable. 6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE
THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN. 7. Before serving, place two of the reserved apricot halves on each bone tip. Press apricot halves firmly together so they stay in place. Pork should be cooked to well-done.
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Recipe:
1¾ lb boneless pork tenderloin, trimmed, cut into 4 pieces and pounded into thin cutlets
2 cloves garlic, chopped
1/3 cup Nobilo Sauvignon Blanc
1/4 cup The Fresh Market Armenian Apricot Jam
1 tbsp Honeycup honey mustard
TFM Extra Virgin Olive Oil
salt and cracked black pepper to taste
Heat a large nonstick skillet coated with olive oil over medium heat until hot. Meanwhile, sprinkle salt and cracked black pepper to taste over pork cutlets.
Add pork to preheated skillet, and cook for 2 to 3 minutes per side, or until barely pink in the center. Add garlic and quickly sauté until fragrant, about 1 minute; add wine to the skillet, scraping up any browned bits. Combine TFM Armenian Apricot Jam and honey mustard and add mixture to pan. Cook until bubbly and hot, turning pork once to coat with glaze.
Bacon Wrapped Pork with Apricot Glaze
Here is a combination of ingredients you surely don’t see every day. The pork is first wrapped in bacon, and then topped with Dijon mustard and apricot jam. The last ingredient may have caught you a bit off-guard, but its sweetness goes excellent with the flavor of pork. Try it and see if we’re right!
Enjoy! ????
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