APRICOT PORK ROAST
Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. -Patricia Defosse, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 337 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 223mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
APRICOT & GINGER HAM
Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices
Provided by Good Food team
Categories Buffet, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
- Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
- Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.
Nutrition Facts : Calories 343 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 33 grams protein, Sodium 4.3 milligram of sodium
APRICOT-GINGER PORK TENDERLOIN
Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
- Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
- Meanwhile, make sauce:.
- In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
- Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4
SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE
This was given to me by a girl at church. I tried it and couldn't believe how easy and how wonderful it was. The aroma filling the house made us all crazy waiting for it to be ready. It tasted as good as it smelled.
Provided by BamaKathy
Categories Pork
Time 1h
Yield 14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221, Fat 12.3, SaturatedFat 4.2, Cholesterol 61.2, Sodium 219.4, Carbohydrate 7.6, Fiber 0.1, Sugar 4.2, Protein 19.3
APRICOT-GLAZED PORK LOIN ROAST
A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.
Nutrition Facts :
APRICOT PORK TENDERLOIN
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
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
GINGER APRICOT PORK ROAST
Steps:
- 1. Put the roast in the crock pot. Mix together the garlic, salt, and ginger. Smear it over the roast. 2. Slow roast on low for 8 hours (for a thawed roast) or on high for 8 hours (for a mostly frozen one). 3. When it is falling off the bone remove the bone and drain off most of the fat. Shred the pork with forks. 4. Mix together the apricot preserves and the dijon mustard. Mix it in with the pork. You can add more of the jam and mustard in the same proportion if it seems too dry. 5. Continue to cook on low for at least 15 minutes. 30-45 is better.
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PAN-ROASTED PORK CHOPS WITH APRICOT-GINGER GLAZE …
From myrecipes.com
5/5 (3)Total Time 1 hr 3 minsServings 4
- Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
- Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.
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4.5/5 (6)Calories 266 per servingServings 6
- Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard, and thyme in a bowl; stir. Brush 1 tablespoon apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.
- Bake at 325° for 1 hour and 45 minutes or until meat thermometer registers 160° (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing.
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