|
|
| RECIPE FOR CORK 'N' CLEAVER RESTAURANT APRICOT-GLAZED PORK LOIN |
Title: Cork 'n' Cleaver Restaurant Apricot-Glazed Pork Loin
Category: Restaurant
Instructions:
Cork 'n' Cleaver Restaurant Apricot-Glazed Pork Loin
1 (3 to 3 1/2 pound) boneless pork loin
Seasoning salt to taste
1 (16 ounce) jar apricot preserves
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons rice wine vinegar
4 tablespoons water
Preheat oven to 325 degrees F.
Moderately season pork loin with seasoning salt. Place pork loin in baking dish. Add 1/4 inch water to baking dish for moist baking.
Prepare glaze by blending apricot preserves, balsamic vinegar, rice wine vinegar and water in food processor until smooth. Using basting brush, coat pork loin with glaze, reserving some glaze.
Bake 1 1/2 to 2 hours, or until pork is tender and juices run clear. Halfway through baking, brush pork with remaining glaze. Pork should be baked to internal temperature of 165 degrees F.
Makes 6 to 8 servings.
|
|
 |
|
|
