Apricot Stuffed Pork Shoulder With Soy Honey Glaze Recipes

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APRICOT-STUFFED PORK SHOULDER WITH SOY-HONEY GLAZE



APRICOT-STUFFED PORK SHOULDER WITH SOY-HONEY GLAZE image

Categories     Pork

Number Of Ingredients 10

8 garlic cloves, peeled
10 dried apricot halves
One 5 1/2-pound boneless pork shoulder roast
Salt and freshly ground black pepper
Crushed red pepper
3 tablespoons mirin (sweet rice wine) or sweet sherry
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons toasted sesame oil

Steps:

  • 1. Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes. Drain. 2. Meanwhile, in a bowl, cover the dried apricots with hot water and let stand until softened, about 10 minutes. Drain. 3. Open the pork roast, snipping off the strings if necessary, and set it on a work surface, fat side down. Season the inside of the roast with salt, black pepper and crushed red pepper. Arrange the garlic cloves and dried apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string. Season the outside of the roast with salt, black pepper and crushed red pepper and set it in a roasting pan, fat side up. Roast the pork for 3 hours. 4. In a small bowl, combine the mirin with the soy sauce, honey, mustard and sesame oil. Brush the pork with half of the glaze and roast for 10 minutes. Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165° to 170°. 5. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices. Pour the juices into a small saucepan and ladle off the fat. Cover the juices and keep hot. 6. Discard the string and carve the roast into thick slices. Serve the pork, passing the pan juices at the table. Make Ahead The stuffed and tied roast can be refrigerated overnight. Bring to room temperature before roasting.

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

APRICOT-STUFFED PORK SHOULDER WITH SOY-HONEY GLAZE



APRICOT-STUFFED PORK SHOULDER WITH SOY-HONEY GLAZE image

Yield 10 servings

Number Of Ingredients 9

8 peeled garlic cloves
10 dried apricot halves
1 5 1/2 lb boneless pork shoulder roast
crushed red pepper
3 T mirin or sweet sherry
2 T soy sauce
2 T honey
2 T dijon mustard
2 T sesame oil

Steps:

  • 1. Preheat oven to 275. In a small saucepan, cover the garlic cloves with water and simmer 10 minutes. Soften the apricots with hot water for 10 minutes. 2. Open the pork roast and set it fat side down on work surface. Season with salt, pepper and crushed red pepper. Arrange garlic and apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string. Season the outside of the roast with salt, pepper and crushed red pepper. Set in roasting pan, fat side up, and roast 3 hours. 3. In a small bowl, combine the mirin and next 4 ingredients. Brush pork with half the glaze and roast 10 minutes. Brush again with remaining glaze and roast 10 minutes longer, until pork is nicely lacquered and thermometer inserted into roast reads 165-170. 4. Transfer pork to carving board and let rest 15 minutes. Stir 1/4 c water into pan juices, pour into small saucepan and ladle off fat. 5. Remove kitchen string and carve roast into thick slices. Serve with pan juices on side.

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

STUFFED PORK CHOPS WITH APRICOT GLAZE



Stuffed Pork Chops With Apricot Glaze image

Thick pork chops are stuffed with a mixture of acini de pepe, dried apricots and celery and grilled. The pork chops are basted with a glaze made up of honey, dijon mustard and apricot preserves giving it a delectable sweet flavor. Leftover stuffing is also cooked on the grill as a side dish. I diced up a small piece of crystalized ginger instead of the ground ginger.

Provided by Crazycook in PA

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons honey
1 tablespoon dijon-style mustard
2 tablespoons apricot preserves
2 tablespoons vinegar
1 cup chicken broth
1/2 cup acini di pepe pasta
4 green onions, thinly sliced
1/4 teaspoon ground ginger
1/3 cup dried apricot, diced
1/2 cup celery, finely chopped
4 pork chops, 1-1/4 inches thick

Steps:

  • For glaze, combine honey and Dijon mustard in a small saucepan.
  • Stir in apricot preserves and vinegar.
  • Heat and stir mixture until preserves is melted.
  • Remove from heat and set aside.
  • For stuffing, In a saucepan, add chicken broth, green onions and ginger.
  • Bring to a boil and add the acini de pepe.
  • Cook, uncovered for about 8 minutes or until pasta is tender.
  • (you may need to add a little more broth).
  • Remove from heat.
  • Fold in apricots, 2 TB of the honey glaze and the celery.
  • Cut a pocket in each pork chop
  • Spoon about 3 TB stuffing into each chop.
  • Fasten pockets with toothpicks.
  • Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
  • Fold securely, leaving space for steam to build.
  • Set aside.
  • In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
  • Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
  • Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.

Nutrition Facts : Calories 402, Fat 15, SaturatedFat 5.1, Cholesterol 75, Sodium 277.2, Carbohydrate 39.3, Fiber 2.1, Sugar 19.2, Protein 27.3

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

APRICOT-GLAZED STUFFED PORK LOIN



Apricot-Glazed Stuffed Pork Loin image

Make and share this Apricot-Glazed Stuffed Pork Loin recipe from Food.com.

Provided by GINMAMA

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (2 1/2 lb) boneless pork loin
1 dash salt
1 dash fresh ground black pepper
7 ounces unseasoned stuffing cubes
1/4 cup butter
1 cup diced celery
1/2 cup diced yellow onion
1/2 cup diced dried apricots or 1/2 cup dried cherries
2 cups chicken broth or 2 cups water
1/2 cup apricot preserves
1 tablespoon country-style dijon mustard
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
3 cloves garlic, peeled and finely minced

Steps:

  • Preheat oven to 425 degrees.
  • Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
  • In a large skillet, melt the butter and saute the celery and onion until tender.
  • Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
  • Spoon the stuffing losely into the pork loin pocket.
  • Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
  • Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
  • In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
  • Spread this mixture over the pork loin and add any extra stuffing mix.
  • Return the pan to the 325 degree oven and bake for 30 minutes.
  • Remove from the oven and allow loin to rest 10 minutes before slicing.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

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.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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