Pork Loin With Onions And Dried Apricots Recipes

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SLOW COOKER PORK WITH APRICOTS



Slow Cooker Pork with Apricots image

This recipe yields a yummy dish of tender pork chops topped with an onion and apricot mixture seasoned gently with cinnamon and ginger.

Provided by Raina Burditt

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 6h30m

Yield 4

Number Of Ingredients 11

2 teaspoons olive oil, divided
4 (4 ounce) lean boneless pork loin chops
¾ teaspoon table salt, divided
¼ teaspoon ground black pepper
3 small red onions, thinly sliced
12 dried apricot halves, sliced, divided
¾ cup pineapple juice
2 teaspoons minced fresh ginger root
½ teaspoon dried thyme
1 cinnamon stick
¼ cup chopped fresh cilantro

Steps:

  • Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
  • Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
  • Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
  • Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
  • Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 30.6 g, Cholesterol 38.4 mg, Fat 10 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 470.9 mg, Sugar 23 g

LATVIAN STEW RECIPE



Latvian Stew Recipe image

A comforting stew of beer braised pork, caramelized onion, carrots and dried apricots that satisfies all of the senses. If you have time, let it rest overnight in the refrigerator. It's even better the second day."*" See Kitchen Notes for more information or links to special ingredients.You may need to REFRESH page to print or save.

Provided by MJ of MJ's Kitchen

Categories     Main Course     Pork     soups & stews

Time 2h30m

Number Of Ingredients 18

2 pound pork shoulder*, (trimmed of fat and cut into 1 - 1.5" cubes (3 - 3.5 pound bone-in pork shoulder))
salt and pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, (halved, thickly sliced then halved again)
6 garlic cloves, (sliced thin)
3 medium carrots, (thickly sliced diagonally)
½ tsp. red chile flakes* ((Urfa or Aleppo flakes))
½ tsp. ground cinnamon
½ tsp. Sweet Hungarian Paprika
½ tsp. crushed and ground coriander seeds
½ tsp. crushed dried oregano
2 Tbsp. tomato paste
1 cup dark beer ((porter or stout))
2 - 3 cups water ((See instructions below))
1 cup dried apricots, (halved)
2 Tbsp. fresh parsley, (chopped)
Crusty Bread / baguette as a side

Steps:

  • If using bone-in shoulder, remove the bone. Trim the visible fat from the pork and cut into large chunks. Sprinkle generously with salt/pepper.
  • Heat half of the olive oil and half the butter in a large Dutch oven over medium low heat.
  • When the sizzling on the butter starts to slow down, turn up the heat to medium. Add the pork pieces and brown on 2 sides, about a 1 - 2 minutes per side. You should do this in 2 to 3 batches to keep from overcrowding the pot. Add more oil and butter as needed.
  • Transfer browned pork pieces to a bowl.
  • Start preheating oven to 350°F.
  • Add the onions and garlic to the Dutch oven and reduce heat to medium-low. Cook the onion for 20 - 30 minutes stirring occasionally until the onions start to caramelize (darken). If the onion starts to brown on the edge, turn the heat down a bit.
  • Once the onion is a rich brown, add the chile flakes, cinnamon, paprika, coriander, oregano. Stir for 1 minute. Return heat to medium.
  • Add the beer and deglaze the pot. Stir in the tomato paste.
  • Return the pork pieces to the pot with any liquid that has accumulated in the bowl.
  • Add 2 cups water.
  • Add the carrots and half of the apricots. Stir to incorporate. Liquid should be a little below the top of the ingredients as shown below. Add more water if needed. Spread the rest of the apricots on top.
  • Cover and transfer to oven.
  • Bake for 1 hour. Remove from the oven and check meat by using 2 forks to gently pull apart a chunk of pork. The meat is done when the piece easily separates. If meat is not pull apart tender, you'll need to cook another 30 minutes. But before returning to the oven...
  • check the liquid level. The liquid should have decreased and started to thicken. If you can't see any liquid then add ½ cup of water. At the end of 1 ½ hours you want the liquid thick and flavorful so, if it doesn't need more liquid, then don't add it. If needed, cover and cook an additional 30 minutes.
  • Just before serving, stir in parsley. Serve in large bowls with a crusty baguette.

PORK TENDERLOIN WITH GLAZED ONIONS



Pork Tenderloin with Glazed Onions image

My husband and I love pork, especially when it's dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

4 large sweet onions, sliced (about 8 cups)
1/4 cup butter, cubed
1 cup chopped dried apricots or golden raisins
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

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.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 252mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ONION-APRICOT PORK CHOPS



Onion-Apricot Pork Chops image

Dressed up with a glossy sauce, these tender chops from Phyllis Schmalz of Kansas City, Kansas are ready in a half hour!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (4 ounces each)
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1-1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
Dash ground nutmeg
1 tablespoon cornstarch
4-1/2 teaspoons cold water

Steps:

  • In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear. , Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

Nutrition Facts : Calories 296 calories, Fat 10g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 23g protein.

PORK LOIN WITH PEARL ONIONS AND APRICOTS



Pork Loin with Pearl Onions and Apricots image

This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with fennel seed, orange zest, and dried apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

1 teaspoon olive oil
1 1/2 pounds boneless pork loin, tied at 1-inch intervals
1/2 teaspoon ground coriander
Coarse salt and ground pepper
1/2 pound pearl or cipollini onions, peeled
1/3 cup dry white wine, such as Sauvignon Blanc
1/2 cup low-sodium chicken broth
1/2 teaspoon fennel seed
1 wide strip orange zest
1/4 cup coarsely chopped dried apricots (2 ounces)
1 teaspoon red-wine vinegar

Steps:

  • Preheat oven to 350 degrees. In a largeDutch oven or heavy pot, heat oil overmedium-high. Pat pork dry with papertowels, sprinkle with coriander, andseason with salt and pepper. Cook untilbrowned on all sides, about 10 minutestotal. Transfer pork to a plate. Reduceheat to medium and add onions to pot.Cook, stirring, until onions are goldenbrown, about 3 minutes.
  • Return pork to pot and add wine,broth, fennel seed, zest, and apricots.Bring mixture to a boil. Cover and transferto oven. Cook until an instant-readthermometer inserted in thickest partof pork reads 140 degrees, 25 to 30 minutes.
  • Transfer pork to a plate, tent looselywith foil, and let rest 10 minutes. Onstovetop, bring cooking liquid to a boilover medium-high and cook untilslightly thickened, 3 minutes. Stir invinegar. Thinly slice pork and servewith onions, apricots, and sauce.

Nutrition Facts : Calories 386 g, Fat 19 g, Fiber 2 g, Protein 35 g

HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Steps:

  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT



Roast Pork Tenderloin with Fresh and Dried Fruit image

Provided by Gemma Sanita Sciabica

Categories     Fruit     Pork     Roast     Quick & Easy     Dried Fruit     Anniversary     Family Reunion     Potluck     Bon Appétit     California

Yield Makes 6 servings

Number Of Ingredients 9

2 1-pound pork tenderloins
2 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
4 large shallots, chopped
3/4 cup diced dried apples
1/4 pound kumquats, quartered, seeded
1/2 cup fresh cranberries or frozen, thawed
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
  • Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

PORK LOIN STUFFED WITH DRIED FIGS AND APRICOTS



Pork Loin Stuffed with Dried Figs and Apricots image

This looks and sounds so darn fancy, but it's a dream to prepare!

Provided by jackie shuler

Categories     Roasts

Time 2h45m

Number Of Ingredients 8

6 oz dried figs
4 oz dried apricots
1/2 c white wine
2 Tbsp packed brown sugar
2 tsp minced garlic, separated
1 Tbsp fresh or dry herbs, rosemary, basil, thyme, chopped
2 1/2 lb boneless pork loin
1/4 c Dijon mustard

Steps:

  • 1. For Stuffing, in a small saucepan, add dried fruit, 1 tsp garlic, brown sugar, herbs and wine. Bring to simmer, cover and cook until fruit is plump and tender and the wine has evaporated. If fruit is still tough, add a little more water and simmer until tender. Set aside to cool.
  • 2. Preheat oven to 425 degrees. Stand the roast on its end and insert a long slender knife down the center of the loin to make a 1 1/2 inch pocket and pack the fruit into the pocket working from both ends of the loin.
  • 3. In a small bowl mix the mustard with 1 tsp minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. Spread mixture over pork. Place on loin on a rack in a roasting pan. Roast 15 minutes then reduce temperature to 350 degrees and continue roasting for 50 to 60 minutes until a meat thermometer registers 155 degrees. Let rest 15 minutes and slice.

PORK LOIN WITH ONIONS AND DRIED APRICOTS



Pork Loin with Onions and Dried Apricots image

GOOD TO KNOW Soaking pearl and cipollini onions in warm water for just ten minutes makes their thin, tight skin easier to remove. After soaking, simply cut off the root end and peel back the skin. If you can't find pearl or cipollini onions, you can substitute one large or two small yellow onions, each cut into eight wedges.

Yield serves 4

Number Of Ingredients 11

1 teaspoon olive oil
1 1/2 pounds boneless pork loin, tied at 1-inch intervals
1/2 teaspoon ground coriander
Coarse salt and ground pepper
1/2 pound pearl or cipollini onions, peeled (see above)
1/3 cup dry white wine, such as Sauvignon Blanc
1/2 cup low-sodium store-bought chicken broth
1/2 teaspoon fennel seeds
1 strip (1 to 2 inches) fresh orange zest
1/4 cup coarsely chopped dried apricots (2 ounces)
1 teaspoon red-wine vinegar

Steps:

  • Preheat oven to 350°F. In a large Dutch oven or other heavy pot, heat oil over medium-high. Pat dry pork, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.
  • Return pork to pot and add wine, broth, fennel seeds, orange zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until an instant-read thermometer inserted in thickest part of pork registers 140°F, 25 to 30 minutes.
  • Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes. Bring cooking liquid to a boil over medium-high heat and cook until slightly thickened, about 3 minutes. Stir in vinegar.
  • Thinly slice pork against the grain and serve with onions, apricots, and sauce.
  • (Per Serving)
  • Calories: 386
  • Fat: 19g (7g Saturated Fat)
  • Protein: 35g
  • Carbohydrates: 15g
  • Fiber: 2g

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