Pork Apricot A La Creme Recipes

PORK WITH APRICOT SAUCE

Steps:

• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

APRICOT PORK TENDERLOIN

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).

PORK APRICOT A LA CREME

Steps:

• Dip the strips of pork into seasoned flour. Fry onions in butter and add the pork strips. Add mushrooms, bay leaf, grape juice or wine and put the lid on the pan and simmer for 20 minutes. When cooked, add orange rind and chopped apricots and bring back to simmering temperature. Allow to cool slightly and stir in double cream. Serve on a bed of boiled rice.

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.

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.

APRICOTS AND CREME FRAICHE

Steps:

• Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.

APRICOT-GLAZED PORK TENDERLOIN FOR TWO

Steps:

• Place pork in a shallow 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.

COEUR A LA CREME WITH APRICOT SAUCE

Steps:

• LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
• Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
• Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
• APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
• Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
• Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
• Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
• TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.