Pork With Spiced Apricots Recipes

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.

Steps:

• Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.

Steps:

• Heat the oil and gently fry the onion and garlic for 10 minutes.
• Toss the meat in the flour combined with the spices and seasoning and add to the onion.
• Fry the meat, stirring occasionally until evenly browned.
• Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
• Add the dates and potato chunks and transfer to an ovenproof casserole dish.
• Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
• Just before serving stir in the fresh herbs.

Steps:

• Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
• Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
• For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
• For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Steps:

• Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

Steps:

• Set oven to 350 degrees.
• Heat oil in a large heavy pot over medium-high heat.
• Add in the cubed pork and brown in batches; transfer to a bowl.
• To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
• Add in flour and stir with spoon for about 3 minutes.
• Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
• Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
• Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
• Season with salt and pepper.

Steps:

• Cook pork (sprinkled with pepper - optional,) I cut the tenderloin into 1" chops, and used my flavour wave to cook them at 400 degrees for approximately 15 minutes, but you can cook them using whatever method you would like.
• Mean while I added fruit to a pan (doesn't matter what kind). These were just what I happened to have.
• Stir in 1/2 of the juice saving the rest to mix with cornstarch.
• Heat, then add pepper flakes, and cinnamon. I added more than I have suggested but as they say you can always add but can not take away.
• Mix remaining juice with cornstarch until bubbling.Add more sauce with the cornstarch if you prefer it to have extra juice.
• By this time the pork should be done.
• Note: adjust types or amounts of fruit to your liking. I could not find a recipe so just put it together.
• Spoon sauce over pork, and serve with your favourite side dishes.
• Note: you end up with extra fruit in the can' but you can of course double the recipe or store the extra in containers).
• I served it with baked potato, and corn that I cut off the cob.

Steps:

• Preheat oven to 350°F. In a large Dutch oven or other heavy pot, heat oil over medium-high. Pat dry pork, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.
• Return pork to pot and add wine, broth, fennel seeds, orange zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until an instant-read thermometer inserted in thickest part of pork registers 140°F, 25 to 30 minutes.
• Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes. Bring cooking liquid to a boil over medium-high heat and cook until slightly thickened, about 3 minutes. Stir in vinegar.
• Thinly slice pork against the grain and serve with onions, apricots, and sauce.
• (Per Serving)
• Calories: 386
• Fat: 19g (7g Saturated Fat)
• Protein: 35g
• Carbohydrates: 15g
• Fiber: 2g