Roast Pork With Apricots
This delightful pork loin roast recipe features tender meat cooked to perfection in a flavorful broth infused with sweet apricots and tangy orange juice. The result is a succulent dish that will impress your family or guests. Choose between the stovetop method for a comforting home-cooked meal or the slow cooker method for a convenient and fuss-free experience. Whichever way you decide to prepare it, this dish promises a delicious combination of savory and sweet flavors that will keep everyone coming back for more.
— Constant Cookbook
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 1 boneless pork loin roast, about 2 1/2 lb.
- 2 Tbs. canola oil
- 1 yellow onion, thinly sliced
- 1 garlic clove, minced
- 1 cup chicken broth
- 3 cups dried apricots
- 1/2 cup fresh orange juice
- 2 Tbs. chopped fresh thyme
- 2 Tbs. Dijon mustard
Instructions
- On a plate, stir together the flour, the 1/2 tsp. salt and the 1/4 tsp. pepper. Turn the pork in the seasoned flour, shaking off any excess.
- In a large fry pan over medium-high heat, warm the oil. Add the pork and cook, turning frequently, until browned on all sides, about 5 minutes. Transfer to a plate.
- Pour off all but 1 Tbs. of the fat in the pan. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté for 1 minute. Pour in the broth and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
- <b>Stovetop method:</b> Transfer the pork to a Dutch oven and pour in the broth mixture. Add the apricots, orange juice and thyme. Cover and cook over medium-low heat until the pork is very tender and an instant-read thermometer inserted into the center of the meat registers 140&#176;F, about 1 1/2 hours.
- <b>Slow-cooker method:</b> Transfer the pork to a slow cooker and pour in the broth mixture. Add the apricots, orange juice and thyme. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours according to the manufacturer&rsquo;s instructions until the pork is very tender and an instant-read thermometer inserted into the center of the meat registers 140&#176;F.
- Transfer the pork to a cutting board and cover loosely with aluminum foil. Using a slotted spoon, transfer the apricots to a bowl. Using a large, shallow spoon or a ladle, skim as much fat as possible from the surface of the cooking liquid. Strain the juices into a large saucepan. Bring to a boil over high heat and cook, stirring occasionally, until reduced and concentrated, about 10 minutes. Stir the mustard into the sauce and add the apricots. Season with salt and pepper.
- Cut the pork loin across the grain into thin slices and arrange on a warmed platter. Serve immediately with the sauce and apricots. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Slow Cooking,</i> by Melanie Barnard, Charles Pierce &amp; Denis Kelly (Oxmoor House, 2008).
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