PORK WITH APRICOT SAUCE
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.
Number Of Ingredients 8
Steps:
- Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.
PORK STIR-FRY WITH APRICOT SAUCE
Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.
Provided by beffymaroo
Categories Pork
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients well, set aside half of mixture and refrigerate.
- Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
- Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
- Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
- Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
- When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
- Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
- Serve, over steamed rice if desired.
Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3
SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
APRICOT CHICKEN STIR-FRY
I love this recipe the dried apricots sweeten this dish. The snow peas add some color to this dish. I'll have to pull this one out again to make as it has been many years since I made it. I can't remember which magazine this came from.
Provided by Charlotte J
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, soak the apricots in teh hot water, set aside (do not drain).
- Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
- Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Stir-fry onion and celery for 2-3 minutes or until tender.
- Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
- Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
- Sprinkle with lemon juice.
- Return chicken to the apricot mixture abd heat through.
- Serve over rice.
Nutrition Facts : Calories 223.8, Fat 11.5, SaturatedFat 1.6, Cholesterol 49.4, Sodium 368.3, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 21
SPICY AIR FRYER PORK CHOPS WITH APRICOT GLAZE
A combination of chili powder and other herbs and spices make a spicy rub for pork chops. Brush with a spicy-sweet glaze in the last 2 minutes of cooking, and take the extra glaze to the table for even more goodness. We enjoyed these chops with simple sauteed zucchini and steamed white rice.
Provided by Bibi
Time 3h
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
- Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
- Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
- Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
- Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
- Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
- Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
- Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Sprinkle chops with minced parsley, and serve with remaining glaze.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 40.1 g, Cholesterol 41.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3516.6 mg, Sugar 27.3 g
APRICOT-GLAZED PORK
Apricot preserves lightly sweetens this colorful stir-fry.
Provided by Betty Crocker Kitchens
Categories Entree
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from pork. Cut pork into 1/2-inch slices.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.
- Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice.
Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 250 mg
CHICKEN APRICOT STIR-FRY
This sweet, fruity sauce goes very well with chicken. It's a great dish for two, but the recipe is easily adjusted to serve more. -Lori Lockrey, Sacrborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 serving.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, stir-fry chicken in canola oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, ginger and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken is no longer pink and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 364 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 258mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 3g fiber), Protein 26g protein.
PORK CHOPS OR PORK RIBS WITH APRICOT PINEAPPLE SAUCE
Meat is browned with fat drained. Ribs are cut in 2 or 3 rib pieces The sauce is poured over and the meat is baked . Everything can be made ahead of time, refrigerated and then baked. I like to use pork chops but any type of chop can be used, venison, elk, buffalo or beef round steak cut in serving pieces. Grilled pineapple can be served as a side dish with rice or noodles or mashed potatoes. The recipe started from using pineapple juice thickened with cornstarch and soaked dried apricots; years ago there was not combination preserves to the present recipe posted.Photos show pork chops, steak and maui maui fish. It is delicious with all meats.
Provided by Montana Heart Song
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the rub in a small bowl.
- Rub it in the meat on both sides and set aside.
- If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
- Lightly brown the meat.
- Place in a greased overproof dish or pan with lid.
- Saute the white sliced onions and set aside.
- Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
- Preheat oven 350*.
- Pour sauce over chops or ribs, turning them to cover with sauce.
- Pour onions over the meat.
- Cover.
- You may use foil for a cover if desired.
- Cook for 1 hour.
Nutrition Facts : Calories 576.8, Fat 26.8, SaturatedFat 7.7, Cholesterol 101.3, Sodium 666.4, Carbohydrate 51.6, Fiber 1.7, Sugar 36.4, Protein 31.6
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