Apricotchile Pork Roast Recipes

APRICOT PORK ROAST

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

APRICOT-GLAZED PORK RIBS

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT/CHILE PORK ROAST

Steps:

• Preheat oven to 325degrees F.
• Spray a shallow roasting pan with veggie oil.
• Place the roast, fat side up, in the pan.
• Mix remaining ingredients.
• Salt& Pepper the roast and bake for 1/2 hour.
• Remove from oven and smear the jam mixture all over the roast.
• Return roast to the oven, uncovered, and continue baking for apprx 1 hour or until the internal temp reads 160 degrees F.
• Baste a couple of times and watch that the glaze doesn't burn.
• Let the roast rest for 10 minutes, carve& serve.

PORK WITH SPICED APRICOTS

Steps:

• Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
• Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.

APRICOT PORK ROAST WITH VEGETABLES

Steps:

• In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables., Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.