Apricot Glazed Pork With Baked Onions Recipes

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

PORK CHOPS WITH APRICOT GLAZE

Steps:

• Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.

APRICOT-GLAZED PORK CHOPS

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

PORK TENDERLOIN WITH GLAZED ONIONS

Steps:

• In large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender., Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture. , Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
• Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper.
• Rub evenly over pork.
• Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
• Bake at 425 degrees for 30 minutes.
• Brush 1/4 cup preserves evenly over pork.
• Bake an additional 10 minutes.
• Brush remaining preserves evenly over pork.
• Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

APRICOT PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
• Pour mixture over chops and bake for 1 hour.

APRICOT-GLAZED PORK WITH BAKED ONIONS.

Steps:

• Unfold pork tenderloin.
• Brush centre with mustard and orange juice concentrate.
• Sprinkle with brown sugar, orange zest, ginger and garlic bits (or powder).
• Refold pork and secure with butcher’s string or toothpicks.
• Place in a one-gallon freezer bag.
• Seal tightly, releasing as much air as possible.
• Marinate in refrigerator overnight or at least two hours.
• Preheat oven to 325 degrees F.
• Wrap onion halves individually with aluminium foil, leaving top open.
• Spoon 1/2-teaspoon soy sauce on each half and top with black pepper.
• Place pork on a cooking rack coated with a low calorie cooking spray and sprinkle with black pepper.
• Arrange foil-wrapped onions around pork and bake for thirty minutes.
• Meanwhile chop yellow onions relatively finely and toss into a frying pan with a teaspoon of oil and some water (enough to keep onion from sticking during the carmelizing process).
• Bring mixture to up to high heat.
• Reduce heat to low for approximately for twenty minutes to carmelize onions Stir occasionally.
• Combine jam and carmelized onions.
• Spoon jam/onion mixture over top of pork and continue baking for 20-25 minutes more Baste at least once during this period.
• Remove pork from oven, let stand 6-8 minutes and slice.
• Spoon remaining soy sauce on onions at the time of serving.
• Plating suggestions.
• Place sliced tenderloin in the middle of a platter.
• Ring it with the backed half onions.
• Outline with wild rice with bits of marinated dried apricot bits scattered amongst the rice.
• A wee bit of apricot brandy makes a great marinade.