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Apricot Loin of Pork Recipe

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This recipe for Apricot Loin of Pork, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Keenan
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lb boneless pork loin (cut pocket for stuffing)
1 cup dried apricots
1 stick butter, softened
1 garlic clove
1 cup cooking sherry
1 Tbsp. thyme
1 Tbsp. molasses

Directions:
Directions:
Preheat oven to 350F. Using the handle of a wooden spoon, push the apricots into the pocket, season with salt and pepper. Tie up roast. Then with a sharp knife, make slits in the roast, sliver the garlic clove and force the pieces into slits. Place roast in shallow pan, smear with butter and sprinkle with thyme, salt and pepper. Rub into the surface of the loin. Blend sherry and molasses together in a small bowl and pour over roast. Bake on middle rack for 1 1/2 hours, baste frequently. Remove from oven, let stand for 15-20 minutes while covered loosely with foil.

 

 

 

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