Apricot Glazed Pork Roast Recipes

Steps:

• 1. Preheat oven 375
• 2. Wisk together preserves and vinegar add thyme salt and pepper. Coat roast and place in oven safe pan. Take 2 tablespoonful of preserves and dot the top of the roast. Bake for 45 minutes to an hour.
• 3. Enjoy!! I paired this up with oven roasted garlic/EVOO red potatoes I Put them right in the pan with the roast!! YUMMY!!

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.

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.

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

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).

Steps:

• Preheat oven to 425 degrees.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
• Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper.
• Rub evenly over pork.
• Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
• Bake at 425 degrees for 30 minutes.
• Brush 1/4 cup preserves evenly over pork.
• Bake an additional 10 minutes.
• Brush remaining preserves evenly over pork.
• Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

Steps:

• Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
• In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
• Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).