Mustard Glazed Pork Skewers With Apple Apricot Chutney Recipes

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MUSTARD-GLAZED PORK SKEWERS



Mustard-Glazed Pork Skewers image

The chutney combines savory and sweet flavors that especially complement pork.

Provided by Midwest Living

Categories     Food

Time 42m

Number Of Ingredients 13

½ cup packed brown sugar
½ cup white wine vinegar
½ teaspoon grated fresh ginger
1 small clove garlic, minced
¼ teaspoon ground cinnamon
2 cups peeled, cored, and chopped tart cooking apple (2 medium)
½ cup snipped dried apricots
¼ cup chopped onion
½ teaspoon dried thyme, crushed
3 tablespoons apple juice
2 tablespoons Dijon-style mustard
½ teaspoon dried thyme, crushed
1 ¼ pounds boneless pork loin

Steps:

  • Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.
  • For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.
  • Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork.
  • Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings.

Nutrition Facts : Calories 80 calories, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 g, Protein 7 g, Sodium 49 mg

APRICOT MUSTARD GLAZED PORK ROAST



Apricot Mustard Glazed Pork Roast image

Make and share this Apricot Mustard Glazed Pork Roast recipe from Food.com.

Provided by Dwynnie

Categories     Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 1/2-3 lbs pork loin roast
2/3 cup apricot preserves (spreadable fruit)
1/3 cup coarse Dijon mustard
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon garlic salt
salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, mix together the preserves, mustard, vinegar, and garlic salt to make the glaze.
  • Place roast (fat side up) in foil lined 13 x 9 pan.
  • Sprinkle the roast with salt and pepper, then spread 1/2 to 2/3 of the glaze over the roast, letting it cover the sides.
  • Roast 45 minutes, then spread the remaining glaze over the top of the roast before roasting for an additional 45 minutes.
  • Let rest for 15 minutes before carving into slices (approximately 2 per person).

Nutrition Facts : Calories 492.8, Fat 18.8, SaturatedFat 6.7, Cholesterol 153.2, Sodium 281.2, Carbohydrate 24, Fiber 0.6, Sugar 15.6, Protein 55.1

APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

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.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE



1-2-3 Pork Tenderloin with Apricot-Mustard Glaze image

The tenderloin portion of pork is the leanest cut. It actually has about the same amount of calories as white meat chicken, and pound for pound is just as tasty. The recipe features an apricot-mustard glaze that goes so well with the lean pork. For an apple version of this recipe, substitute apple cider for the orange juice and 1...

Provided by Patty Ward

Categories     Pork

Time 30m

Number Of Ingredients 10

2 pork tenderloins about 3/4 to 1 pound each
1 tsp salt
1/2 tsp freshly ground black pepper or to your taste
1 tsp dried thyme leaves
1 Tbsp olive oil
1/2 c fresh orange juice
2 Tbsp dijon-style mustard
2 Tbsp brown sugar, light
1 tsp grated orange peel
1/4 c dried apricots, chopped

Steps:

  • 1. Heat oven to 450 degrees F. In a small bowl mix salt, thyme and pepper together and rub over pork.
  • 2. Heal oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with tongs until nicely browned, about 4 minutes per side. Remove; place in a 15X10-inch baking pan with sides.
  • 3. In same skillet over medium heat, add orange juice and mustard using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots.
  • 4. Bake uncovered; basting with the sauce occasionally about 20 minutes or until por has slight blush of pink in center and meat thermometer inserted in center reads 145 to 150 degrees F.
  • 5. Remove from oven; cover and let stand 10 minutes before serving.
  • 6. To serve; set pork on cutting board and slice into medallions, cutting at a diagonal going with the grain of the meat.

MUSTARD-GLAZED PORK SKEWERS



Mustard-Glazed Pork Skewers image

Make and share this Mustard-Glazed Pork Skewers recipe from Food.com.

Provided by AZPARZYCH

Categories     Pork

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 13

1/2 cup brown sugar, packed
1/2 cup white wine vinegar
1/2 teaspoon fresh ginger, grated
1 small garlic clove, minced
1/4 teaspoon ground cinnamon
2 cups tart cooking apples, peeled, cored, and chopped (2 medium)
1/2 cup dried apricot, snipped
1/4 cup onion, chopped
1/2 teaspoon dried thyme, crushed
3 tablespoons apple juice
2 tablespoons dijon-style mustard
1/2 teaspoon dried thyme, crushed
1 1/4 lbs boneless pork loin

Steps:

  • Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using
  • For chutney:.
  • In a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.
  • Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside.
  • Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide.
  • Thread pork strips, accordion-style, onto wooden skewers.
  • Lightly brush mustard mixture on both sides of pork
  • Place skewers on the rack of an uncovered grill directly over medium-hot coals.
  • Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.)
  • To serve, arrange skewers on a serving platter; serve with chutney.
  • Make-Ahead Tip:
  • Prepare the chutney as directed; cool. Transfer to an airtight container and chill for up to 2 days. Let stand at room temperature for 30 minutes before serving.

PORK WITH APRICOT SAUCE



Pork with Apricot Sauce image

Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.

Number Of Ingredients 8

4 pork tenderloins (1 pound each)
1 jar (12 ounces) apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup sherry or chicken broth
3 tablespoons honey
1 tablespoon soy sauce
1/8 to 1/4 teaspoon ground ginger

Steps:

  • Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.

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