| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Meats | 1 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | lb | Boneless pork loin roast |
| 1 1/2 | c | Chopped onions |
| 1/2 | c | Chopped carrot |
| 1 | Clove garlic; minced | |
| 2 | cn | Apricot nectar; (12 oz. each) |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| Watercress |
INSTRUCTIONS
Heat oil in Dutch oven over medium-high heat. Add pork and brown on all sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender. Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil. Cover and bake 1 1/2 hours in preheated 375 degrees oven until meat thermometer inserted in thickest part reads 170 degrees. Remove pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce; garnish with watercress. Serves 6. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22, 1998
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