- Recipes Home
- Interest Groups
Pork Roast With Apricot Sauce Recipe
|Soya oil/Other mild-flavored oil||2 1⁄2 Tablespoon|
|Loin pork||1 1⁄4 Pound, boned (have your butcher do this)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs) (Canned Or Homemade)|
|Dried apricots||1⁄2 Pound, cut into small pieces|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon (Italian Flat-Leaf)|
Serving size: Complete recipe
Calories 2511 Calories from Fat 1334
% Daily Value*
Total Fat 153 g235.9%
Saturated Fat 56.1 g280.5%
Trans Fat 0.2 g
Cholesterol 489.4 mg
Sodium 1634.5 mg68.1%
Total Carbohydrates 158 g52.8%
Dietary Fiber 17.8 g71.3%
Sugars 124.1 g
Protein 112 g224.1%
Vitamin A 249.4% Vitamin C 80.2%
Calcium 36.5% Iron 76.3%
*Based on a 2000 Calorie diet
In skillet, heat oil until smoking hot, then sear meat on all sides until golden brown.
Transfer pork to roasting pan and roast about 20 minutes or until internal temperature reaches 160°.
While pork is roasting, make the sauce.
Cook wine in saucepan over high heat and reduce to about 1/4 cup.
Add stock and apricots and reduce to about 2/3 cup.
Add cream and continue cooking until mixture reaches a sauce consistency.
Season to taste with salt and pepper and add parsley.
Remove pork from oven and let "rest" 15 minutes before carving into 1/4-inch-thick slices.
Arrange slices on serving platter and pour sauce over meat.