Apricot-braised pork loin

Yield: 1 Servings

Measure Ingredient
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
1 teaspoon Salt
Watercress

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

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