Apricot-braised pork loin
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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