Yield: 1 Servings
|1 tablespoon||Vegetable oil|
|2 pounds||Boneless pork loin roast|
|1½ cup||Chopped onions|
|½ cup||Chopped carrot|
|1||Clove garlic; minced|
|2 cans||Apricot nectar; (12 oz. each)|
|1 teaspoon||Dry mustard|
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 1½ hours in preheated 375 degrees oven until meat thermometer inserted in thickest part reads 170 degrees. 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@...> on Mar 22, 1998