Roast Pork In Spicy Apricot Sauce Recipe
Ingredients
| 3 Ibs roast pork, boned, rolled | ||
| Apricots | 8 Ounce, chopped | |
| Water | 1 1/4 Cup(16 tbs) | |
| Molasses | 2 1/2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 1 Cup(16 tbs) | |
| Vinegar | 1 Tablespoon | |
Directions
Preheat oven to 325 °F (160 °C).
In an ovenproof dish, place roast.
Set aside.
In a bowl, blend apricot juice and water.
Mix in molasses, mustard, salt and pepper.
Pour sauce over roast.
Cover.
Cook in oven 2 hours or so, basting every 30 minutes.
Approximately 30 minutes before the end of cooking, remove lid.
Transfer roast to a warm serving dish.
Keep warm.
In a small bowl, dilute corn starch in 3 tbsp (45 mL) chicken broth.
Fold into cooking juices.
Add remaining broth and vinegar.
While stirring, bring to a boil.
Fold in apricots.
Adjust seasoning.
Pour into a sauceboat.
In an ovenproof dish, place roast.
Set aside.
In a bowl, blend apricot juice and water.
Mix in molasses, mustard, salt and pepper.
Pour sauce over roast.
Cover.
Cook in oven 2 hours or so, basting every 30 minutes.
Approximately 30 minutes before the end of cooking, remove lid.
Transfer roast to a warm serving dish.
Keep warm.
In a small bowl, dilute corn starch in 3 tbsp (45 mL) chicken broth.
Fold into cooking juices.
Add remaining broth and vinegar.
While stirring, bring to a boil.
Fold in apricots.
Adjust seasoning.
Pour into a sauceboat.
Chef
