"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zesty Pork Loin with Apricot-Pan Sauce Recipe

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This recipe for Zesty Pork Loin with Apricot-Pan Sauce, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Haynes
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Double-Duty Marinade:
1 c. lite soy sauce
6 T. fresh lime juice (about 4 limes)
1/2 c. olive oil
1/4 c. water
1/4 c. honey
1 garlic clove, pressed
4 tsp. minced fresh ginger
1/2 tsp. crushed red pepper

Pork Loin:
2 (2 lb.) boneless pork loin roast
1 1/3 c. Double-Duty Marinade
1/2 tsp. pepper
1/2 c. apricot preserves.

Directions:
Directions:
Double-Duty Marinade: Whisk together all ingredients.

Pork Loin: Place pork roasts in a large zip-top plastic freezer bag, and add 1 1/2 c. Double-Duty Marinade, turning to coat. Seal and chill 6 hours or up to 24 hours. Remove pork from marinade, discard marinade. Sprinkle pork evenly with pepper. Place on a lightly greased rack in an aluminum foil-lined roasting pan. Bake at 400 degrees for 50 minutes to 1 hour or until meat thermometer inserted into thickest portion registers 155. Remove pan from oven, and cover with foil; let stand 10 minutes or until thermometer registers 160 . Remove roasts from pan, reserving drippings in pan; cut one roast into slices. Cover sliced roast, and keep warm. Cover and chill remaining whole roast. Combine 1/4 cup pan drippings with 1/3 cup apricot preserves in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring once. Serve with sliced pork.

Number Of Servings:
Number Of Servings:
6

 

 

 

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