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Company Pork Roast with Apricot Glaze and Baked Apricots

1 Loin of pork (4 lb)
Salt
Pepper
Salt pork cubes


Apricot Glaze:
1 Apricot juice, from can (1lb)
1/4 c Brown sugar
1 1/2 t Cornstarch


Baked Apricots:
1 cn Apricots (1 lb)*
Butter slivers
Sugar


1. Have pork prepared at the market as for crown roast but without rolling ~ meat should be in one piece. Rub salt and pepper into the meat; place in roasting pan. Spear tip of each bone with cube of salt pork. Roast in preheated 350'F. oven for 30 minutes per pound; brush frequently with Apricot Glaze during last 30 minutes of roasting time.

2. To serve, remove salt pork cubes and replace each with a paper frill.

Apricot Glaze:


Combine ingredients and beat until blended. Use to baste pork roast and chops.

Baked Apricots:


* - reserve juice for glaze.

Place apricot halves in baking dish, dot each with slivers of butter, and sprinkle lightly with sugar. Bake in preheated 350'F. oven until butter is melted and sugar dissolved, about 10 minutes. Use as garnish for roast pork platter.




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