| 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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