| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
French |
Main dish, Meats, Fruits, Appetizers, Microwave |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Package dried apricots |
| 1 |
|
3-inch stick cinnamon |
| 1/2 |
|
Lemon, seeds removed |
| 1/2 |
c |
Water |
| 1 |
c |
Apricot nectar |
| 2 |
tb |
Orange juice |
| 3 |
tb |
Honey |
| 6 |
lb |
Loin of pork roast with |
|
|
Bone tips Frenched |
INSTRUCTIONS
1. Remove twice as many dried apricot halves from the package as there are
bones on the roast and set aside. Place remaining dried apricots, cinnamon,
the juice from the lemon half, the remainder of the lemon half cut into
quarters, and the water in a medium-sized heat-resistant, non-metallic
bowl. 2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until
apricots are tender. Remove cinnamon stick and lemon peel chunks. 3. Add
apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven
2 minutes. 4. Spread glaze over pork loin and heat, uncovered, in a
shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1
hour or 10 minutes per pound, or until meat thermometer inserted in the
thickest part of the meat registers 165°F. 5. While roast cooks, baste meat
with glaze. Place thickest section of roast to outside edge of turntable.
6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE
THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN. 7. Before serving, place
two of the reserved apricot halves on each bone tip. Press apricot halves
firmly together so they stay in place. Pork should be cooked to well-done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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