Apricot - Glazed Pork Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Pork loin roast, rolled,
. boned,
1/2 cup: Apricot preserves,
1 tbsp: Dijon-style mustard,
1 tsp: Dried thyme,
Nonstick cooking spray,
Directions:
Preheat oven to 325
F.
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 Tbsp
apricot mixture over roast. Place on a broiler pan coated with cooking
spray. Insert meat thermometer into thickest portion of roast.
Bake for 1 hour and 45 minutes or until meat thermometer registers 160
F
(slightly pink), basting once with apricot mixture. Let stand
15 minutes before slicing.
Bring remaining apricot mixture to a boil; reduce heat and cook 2 minutes.
Serve with the roast.
Makes 6 servings (3oz each).
Nutritional Information: per serving: 266 calories, 9g fat, 156mg sodium,
83mg cholesterol, 31% calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp
F.
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 Tbsp
apricot mixture over roast. Place on a broiler pan coated with cooking
spray. Insert meat thermometer into thickest portion of roast.
Bake for 1 hour and 45 minutes or until meat thermometer registers 160
F
(slightly pink), basting once with apricot mixture. Let stand
15 minutes before slicing.
Bring remaining apricot mixture to a boil; reduce heat and cook 2 minutes.
Serve with the roast.
Makes 6 servings (3oz each).
Nutritional Information: per serving: 266 calories, 9g fat, 156mg sodium,
83mg cholesterol, 31% calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
Source from luhu.jp