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Ingredients
- 12 ounce Package dry apricots
- 1 x 3-inch stick cinnamon
- 1/2 x Lemon, seeds removed
- 1/2 c. Water
- 1 c. Apricot nectar
- 2 Tbsp. Orange juice
- 3 Tbsp. Honey
- 6 lb Loin of pork roast with
- Â Â Bone tips Frenched
Directions
- 1. Remove twice as many dry apricot halves from the package as there are bones on the roast and set aside. Place remaining dry apricots, cinnamon, the juice from the lemon half, the remainder of the lemon half cut into quarters, and the water in a medium-sized heat-resistant, non-metallic bowl.
- 2. Heat mix, uncovered, in Microwave Oven 8 min or possibly till apricots are tender. Remove cinnamon stick and lemon peel chunks.
- 3. Add in apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven 2 min.
- 4. Spread glaze over pork loin and heat, uncovered, in a shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1 hour or possibly 10 min per lb., or possibly till meat thermometer inserted in the thickest part of the meat registers 165 F.
- 5. While roast cooks, baste meat with glaze. Place thickest section of roast to outside edge of turntable.
- 6. Allow roast to stand wrapped in aluminum foil 15 min. Don't PLACE THERMOMETER Or possibly ALUMINUM FOIL IN MICROWAVE OVEN.
- 7. Before serving, place two of the reserved apricot halves on each bone tip. Press apricot halves firmly together so they stay in place. Pork should be cooked to well-done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 204mg | 6% |
| Total Carbs 21.31g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 19.76g | 13% |
| Protein 0.99g | 2% |
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