| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | Pork loin roast (4 to 5 pounds) | |
| 1 | Jar (10 ounces) apple jelly | |
| 1 | c | Apple juice |
| 1/2 | ts | Ground cardamom |
| 2 | tb | Water |
| 1 1/2 | tb | Cornstarch |
| 5 | Whole fresh apricots; or 3/4 cup chopped dried apricots (up to 6) |
INSTRUCTIONS
Chicago Tribune Preparation time: 20 minutes Cooking time: 2 1/2 hours Yield: 14 servings Brian and Tammy Linton of Logan, Utah, garnish their roast with green mustard leaves, cooked apples and apricots. 1. Place roast in deep 14-inch Dutch oven; cover with lid. Place over 12 to 15 glowing coals; place 36 to 40 coals on top of lid. Roast 1 1/2 hours. 2. Combine apple jelly, apple juice and cardamom in separate small Dutch oven or pan; cook and stir over heat of larger Dutch oven until heated through and smooth. Reserve 1/2 cup of sauce for later use. 3. Continue cooking roast until pork is done or until meat thermometer reads 160 to 170 degrees, 40 to 60 minutes longer, brushing roast with sauce every 20 minutes. 4. Meanwhile, combine water and cornstarch to make a smooth mixture; add reserved 1/2 cup fruit sauce. Cook and stir in small pan over medium heat until sauce boils and starts to thicken. Add apricots and cook until heated through, about 5 minutes. Transfer roast to lid or serving platter; serve with apricot sauce. Nutrition information per serving: Calories ...... 265 Fat ............. 9 g Cholesterol .. 75 mg Sodium ...... 70 mg Carbohydrates .. 19 g Protein ....... 27 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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