MARINATED PORK ROAST WITH APRICOT SAUCE
Sweet and tangy, incredibly simple, abundant in flavor! Bon appetit!
Provided by quietcm
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h50m
Yield 6
Number Of Ingredients 10
Steps:
- Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
- Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
- Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.
Nutrition Facts : Calories 670.7 calories, Carbohydrate 37.5 g, Cholesterol 165.5 mg, Fat 30.8 g, Fiber 0.7 g, Protein 57.4 g, SaturatedFat 10.9 g, Sodium 1540.5 mg, Sugar 21.1 g
APRICOT-GLAZED PORK TENDERLOIN
A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
APRICOT-GLAZED PORK LOIN ROAST
A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.
Nutrition Facts :
APRICOT-GINGER PORK TENDERLOIN
Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
- Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
- Meanwhile, make sauce:.
- In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
- Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4
GINGER APRICOT PORK ROAST
Steps:
- 1. Put the roast in the crock pot. Mix together the garlic, salt, and ginger. Smear it over the roast. 2. Slow roast on low for 8 hours (for a thawed roast) or on high for 8 hours (for a mostly frozen one). 3. When it is falling off the bone remove the bone and drain off most of the fat. Shred the pork with forks. 4. Mix together the apricot preserves and the dijon mustard. Mix it in with the pork. You can add more of the jam and mustard in the same proportion if it seems too dry. 5. Continue to cook on low for at least 15 minutes. 30-45 is better.
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- While the tenderloin is cooking, combine the remaining 6 ingredients in a small saucepan. Bring to a boil, simmer, uncovered for about 7 minutes, sirring occasionally until thickened. Measure about 3 tablespoons of jam mixture into a small cup and brush over pork. Reserve remaining jam mixture. Roast pork a further 5 minutes until meat thermometer inserted into thickest part of tenderloin reaches 155f; transfer to serving dish and cover with foil. Let stand for 10 minutes before carving.
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- Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
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- Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.
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