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| Apricot-Braised Pork Loin Categories: Pork Loin, Braised, Onion, Carrot, Mustard, Garlic, Meats
1 tablespoon of Vegetable oil
2 pounds of boneless pork loin roast
1 1/2 cup of chopped onions
1/2 cup of chopped carrot
1 Clove garlic, minced
2 cans of Apricot nectar, (12 oz.)
1 teaspoon of dry mustard
1 teaspoon of salt
Watercress |
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Heat oil in Dutch oven over medium-high heat. Add pork and brown on all sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender. Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil. Cover and bake 1 1/2 hours in preheated 375ºF. oven until meat thermometer inserted in thickest part reads 170ºF. Remove pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce; garnish with watercress. Serves 6. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22, 1998 |
