PORK & APRICOT SALAD
This is filling, great for a lunch or with a baked potato for dinner. I make this in the morning in the summer and we have it after a bike ride, and LF.
Provided by Dancer
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain apricots, reserving 1/2 cup syrup.
- In large bowl, place pork, apricot halves, broccoli and celery.
- Combine reserved syrup with soy sauce, ginger and pepper.
- Pour over pork mixture, tossing lightly to coat.
- Cover and refrigerate 8 hours or overnight.
- Serve chilled.
Nutrition Facts : Calories 148.6, Fat 4.1, SaturatedFat 1.3, Cholesterol 71.5, Sodium 254.6, Carbohydrate 3, Fiber 0.5, Sugar 0.5, Protein 24.3
SLOW-GRILLED PORK RIBS BASTED WITH DRIED APRICOT AND FRESH MINT BBQ GLAZE WITH SUCCOTASH SALAD
Steps:
- For the glaze: Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth.
- For the ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender. During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze.
- For the salad: Combine all vegetables in a large bowl.
- For the dressing: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.
PORK WITH CUCUMBER & APRICOT COUSCOUS
Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
- For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
- Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
- Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 0.2 milligram of sodium
APRICOT-GLAZED PORK TENDERLOIN
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
- Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
- Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
- Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.
PORK WITH SPICED APRICOTS
A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium
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- Combine 1/2 cup vinegar, 1/2 cup water, and 1/2 tsp. salt in a medium heatproof glass bowl or mason jar. Stir until the salt dissolves. Place onion in a colander set over the sink. Pour boiling water over the onions to wilt them slightly. Add the onions to the vinegar mixture, pressing to submerge them. Cover with a lid or plastic wrap and set aside.
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