"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roast Pork with Apricot and Honey-Mustard Glaze Recipe

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This recipe for Roast Pork with Apricot and Honey-Mustard Glaze, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Stelzl Family
Added: Friday, August 22, 2008


1 c. apricot preserves
1/3 c. chopped seeded jalapeño chilies
1/4 c. red wine vinegar
1/4 c. country dijon mustard
2 T. honey
2 garlic cloves, chopped
2 tsp. chopped fresh rosemary
3/4 tsp. salt
3/4 tsp. pepper
One 5 1/2 pound center-cut pork rib roast, frenched (1 chop per person)

Preheat oven to 350º F. Whisk all ingredients except pork in medium saucepan to blend. Place roast on rack in roasting pan; brush with 3/4 c. apricot glaze. Roast pork until meat thermometer inserted into center registers 145º F, brushing occasionally with more glaze, about 2 hrs.

Transfer pork to platter; tent with foil (temperature will rise to 150º F). Let stand 20 minutes. Bring remaining glaze to boil. Cut pork between ribs into chops. Serve, passing remaining glaze as sauce.

Recipe originally from Bon Appetit. Order the pork ahead. (I make sure the pork has 8 ribs and also spray the pan and rack before starting). Perfect side dish is the Roasted Vegetables (next recipe).

Serves 6-8.




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