Apricot-braised Pork Loin

[royaltine]

1 tb Vegetable oil
2 lb Boneless pork loin roast
1 1/2 cup chopped onions
1/2 cup chopped carrot
1 Clove garlic; minced
2 can Apricot nectar; (12 oz. each)
1 ts Dry mustard
1 ts Salt

Heat oil in Dutch oven over medium-high heat. (14 briquettes; about 400 degrees)
Add pork and brown on all sides.
Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender.
Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil.
Cover and bake 1.75 hours at 350 degrees or until meat thermometer inserted in thickest part reads 170 degrees.
Remove pork; keep warm. Boil pan juices about 5 minutes until thickened.
Serve pork with sauce.
Serves 6.

I have not tried this recipe yet, but it looked good and thought I'd pass it along. Please try and let me know. Thanks.

[SeabeeCook]

Although it sounds good, I would reserve this preperation for a Boston butt or similar cut. The loin is a tender cut and is best roasted in a dry oven.

Two ways to prepare the roast come to mind:

1--Place roast in Dutch oven on a trivet or set on a bed of diced onions, celery and carrots. Prepare a glaze with apricot preserves, salt, pepper, mustard and garlic. Spread glaze all over roast. Roast at 350 degrees in Dutch oven until internal temperature is 140 degress. The internal temperature will coast up to 145 or 150 degrees during the rest period.

2--Butterfly the roast (or have your butcher do it) and season inside with lemon zest, whole fresh sage, whole fresh parsley, minced garlic, salt, pepper and some olive oil. Close and tie roast and season with salt and pepper. Roast in very hot Dutch oven (450-475 degrees) for 15-20 minutes, then reduce heat to 350 and continue cooking until internal temperature reaches 140 as above.

Steve

[royaltine]

For anyone interested, I tried this with a few minor variations and it was very good plus easy to prepare. The guys liked it.

LeRee'