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Fruited Pork Loin Recipe
|Dried apricot halves||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Pork loin roast||5 Pound (Backbone Cracked)|
|Corn syrup||1 Cup (16 tbs) (Light Or Dark)|
|Orange peel||1 Tablespoon, grated|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5781 Calories from Fat 1813
% Daily Value*
Total Fat 201 g309.2%
Saturated Fat 64.4 g322.2%
Trans Fat 1.8 g
Cholesterol 1814.3 mg
Sodium 5945 mg247.7%
Total Carbohydrates 367 g122.3%
Dietary Fiber 11.8 g47.4%
Sugars 167.5 g
Protein 609 g1218.8%
Vitamin A 101.7% Vitamin C 139.5%
Calcium 33.8% Iron 115.4%
*Based on a 2000 Calorie diet
Cover and cook over medium heat, stirring occasionally, until liquid is absorbed.
Trim excess fat from surface of roast.
Cut deep slits in meat directly over rib bones; insert 3 or 4 apricots in each slit.
Place roast, bone-side down, on rack in roasting pan.
Roast in 325°F oven 1 to 2 hours or until meat thermometer registers 160°F.
Meanwhile, prepare glaze.
In small saucepan, stir corn syrup, orange peel, orange juice and soy sauce.
Bring to boil; reduce heat and simmer 5 minutes.
Set aside half of glaze to serve with pork loin.
Brush pork loin frequently with remaining glaze during last 30 minutes of roasting.
Serve with reserved glaze