Apricot Glazed Pork With Baked Onions Recipes

APRICOT-GLAZED PORK MEDALLIONS

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
• Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper.
• Rub evenly over pork.
• Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
• Bake at 425 degrees for 30 minutes.
• Brush 1/4 cup preserves evenly over pork.
• Bake an additional 10 minutes.
• Brush remaining preserves evenly over pork.
• Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.

APRICOT-GLAZED PORK CHOPS

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

PORK TENDERLOIN WITH GLAZED ONIONS

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.

PORK LOIN WITH ONIONS AND DRIED APRICOTS

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

APRICOT-GLAZED PORK

Steps:

• Remove fat from pork. Cut pork into 1/2-inch slices.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.
• Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice.

PORK MEATBALLS WITH APRICOT GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
• Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
• Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
• Serve warm, garnished with cilantro.

APRICOT-GLAZED PORK WITH BAKED ONIONS.

Steps:

• Unfold pork tenderloin.
• Brush centre with mustard and orange juice concentrate.
• Sprinkle with brown sugar, orange zest, ginger and garlic bits (or powder).
• Refold pork and secure with butcher’s string or toothpicks.
• Place in a one-gallon freezer bag.
• Seal tightly, releasing as much air as possible.
• Marinate in refrigerator overnight or at least two hours.
• Preheat oven to 325 degrees F.
• Wrap onion halves individually with aluminium foil, leaving top open.
• Spoon 1/2-teaspoon soy sauce on each half and top with black pepper.
• Place pork on a cooking rack coated with a low calorie cooking spray and sprinkle with black pepper.
• Arrange foil-wrapped onions around pork and bake for thirty minutes.
• Meanwhile chop yellow onions relatively finely and toss into a frying pan with a teaspoon of oil and some water (enough to keep onion from sticking during the carmelizing process).
• Bring mixture to up to high heat.
• Reduce heat to low for approximately for twenty minutes to carmelize onions Stir occasionally.
• Combine jam and carmelized onions.
• Spoon jam/onion mixture over top of pork and continue baking for 20-25 minutes more Baste at least once during this period.
• Remove pork from oven, let stand 6-8 minutes and slice.
• Spoon remaining soy sauce on onions at the time of serving.
• Plating suggestions.
• Place sliced tenderloin in the middle of a platter.
• Ring it with the backed half onions.
• Outline with wild rice with bits of marinated dried apricot bits scattered amongst the rice.
• A wee bit of apricot brandy makes a great marinade.