Apricot Pork Roast With Vegetables Food

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 PORK ROAST

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.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

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 ROAST STUFFED WITH APRICOTS AND PRUNES

Steps:

• Preheat oven to 350 degrees F.
• Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
• Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

SLOW-ROASTED PORK SHOULDER WITH LEEKS, APRICOTS & THYME

Steps:

• A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
• Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
• When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
• Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. Transfer the pork to a warm serving dish to rest while you finish the gravy.
• Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.
• Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

PORK WITH SPICED APRICOTS

Steps:

• Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
• Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.

APRICOT MUSTARD GLAZED PORK ROAST

Steps:

• Preheat oven to 350.
• Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.
• Cover roasting pan with foil (for easier cleanup).
• Place pork roast on rack in pan.
• Pour about 2/3 of apricot-mustard mixture over roast.
• Bake at 350 degrees for 45 minutes.
• Pour remaining apricot-mustard mixture over pork roast.
• Bake another 45 minutes.
• Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.

CROWN ROAST WITH APRICOT DRESSING

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour., Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving., For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.