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Apricot-braised Pork Loin
1 tb Vegetable oil
2 lb Boneless pork loin roast
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 Clove garlic; minced
2 cn Apricot nectar; (12 oz. each)
1 ts Dry mustard
1 ts Salt
Heat oil in Dutch oven over medium-high heat. 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 1/2 hours in preheated 375 degrees oven 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; garnish with watercress. Serves 6.
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