Kitchen Concoctions: Winner, Winner and a Pork Dinner

Thursday, September 8, 2011

Winner, Winner and a Pork Dinner

Before I get to the WINNING pork dinner I had the other night I have to share the WINNERS of the Fiber One Cereal Giveaway.

Chosen by the winner is:
True Random Number Generator
Min: 1 Max: 30 Result: 14

Congrats to commenter number 14, jastembo, who said:

"couple of nuts, m&ms and a few carrot sticks. i know not the "heatlthist" way to go - but it does get some protenin/energy in the system earlier than it might otherwise...."

M&M’s are my idea of a grrrreat start to the morning too! LOL! Jastembo please email me at kitchen_concoctions at Hotmail dot com within 72 hours with your mailing address to claim your prize. Congrats jastembo and thanks to all those who entered!

Now onto the winner, winner pork dinner!! I love how simple this recipe is but how tender and juicy and full flavor the final pork loin turned out. I just love dinners like that.

Served with Corn Risotto and a simple side salad this dinner was WINNING!

One Year Ago: Pulled Chicken Suiza Sammies
Two Years Ago: Mexican Corn On The Cob

Apricot Glazed Pork Loin
Printable Version
Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Serves 4-6

1 (3-4 pound) boneless pork loin roast
salt and pepper
2/3 cup apricot preserves
1/4 cup orange juice
2 tablespoons soy sauce
3 garlic cloves, peeled and minced
Heat oven to 325° F.

Place the pork in a roasting pan and rub with salt and pepper.

In a small bowl, combine the preserves with the orange juice, soy sauce, and garlic and pour over the meat. Cover and roast 30 minutes.

Uncover and baste with the sauce and the juices that have collected in the roasting pan. Cover and continue cooking, basting every 20 minutes, for about 1 hour longer or until an instant-read thermometer registers 155° F.

Remove from oven and let rest 10 minutes to finish cooking before carving. Serve with pan drippings.

adapted from Real Simple, May 2001

1 comment:

  1. We eat a lot of pork in the summer, usually on the grill, but I should try it this way!


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