Thursday, December 21, 2017

Pork Loin in Apricot Sauce

Here you have a super easy and delicious recipe for this Christmas Eve or New Years Eve. I hope you can give it a try!

  • 4.4 lbs Pork Loin 
  • 1 - 1 ½ Cups Apricot Preserves
  • 3 Tbsp Dijon Mustard
  • 3 Tbsp Balsamic Vinegar
  • 1 - 1 ½ Cups Beef Broth
  • 2 - 3 Tbsp Extra Virgin Olive Oil
  • Salt (to Taste)
  • Black Pepper (to Taste)  

Season the pork loin with salt and pepper on all sides. 

In a large bowl mix the apricot preserves with three tablespoons of dijon mustard and three tablespoons of balsamic vinegar , stir until well combined, then add in the pork loin, make sure the pork loin is well covered with this mixture on all sides, then rub this mixture on the pork loin for one minute. Then cover with  foil and refrigerate it for at least two hours.

After two hours. In a large saucepan, preheat about three tablespoon of extra virgin olive oil on medium high heat, and once the oil is hot, cook the pork loin for about 3 - 4 minutes on each side (Just the pork loin, do not add in the marinade yet)

Once the pork loin is browned on all sides, now add in the marinade (the mixture you used to marinate de pork loin) Also add in the the beef broth,  sprinkle with salt and pepper flip the pork loin, then cover with a lid and cook on medium low heat for 30 minutes.

After 30 minutes, flip the pork loin around, pour some of the cooking liquid on top, cover again with a lid and continue to cook for another 30 more minutes or until the pork loin is well cooked.

The internal temperature of the well cooked pork loin should be 150ºF. Once it reaches that temperature the pork is done,  remove it from the heat, pour some of the cooking liquid on top, cover with a lid and let it rest for 10 minutes before serving it.

After 10 minutes, slice it into thin slices, dip the slices back in the cooking sauce, then serve them.

I'm serving them with Roasted potatoes and asparagus.


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