June 3, 2013-
I usually don't share recipes on this blog but last night I concocted something (melding two recipes I found on the Internut) and Mark said I should make it again.
Knowing me- I'll soon forget what the heck I did and how I did it so I thought I'd write it down before my mind draws a blank…..
Pork Loin Roast with Apricot Preserves, Sweet Potatoes + Apples
Ingredients:
- ~1 lb (500g) of pork loin
- ~1/2 cup apricot preserves
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground black pepper
- ~1/4 cup olive oil
- 2 sweet potatoes (if that's what you can call the things we can find here in China???)
- 2 regular potatoes
- 1 apple
Directions:
- Preheat oven to 220C (425F…did I get you on that one? My oven is set on Celsius). Wait about an hour for the stupid oven to preheat. 🙁
- Mix the spices in a small bowl: salt, cinnamon, cardamom & black pepper.
- Spray a baking pan with oil.
- Peel & chop sweet potatoes & regular potatoes into large bite-size pieces. Cut apple into large bite-size pieces. Place in the oil coated baking dish. Sprinkle with half of the spice mixture and drizzle olive oil. Turn to coat.
- Bake for 15 minutes.
- While the veggie mix is in the oven prepare the pork loin. Wash & pat dry with paper towels. Rub the remaining spice mixture all over the pork roast and drizzle with olive oil.
- Place the pork loin on top of the veggie mix. Bake for 15 minutes.
- In the meantime, gently heat the apricot preserves on the stove (turning it to liquid).
- Spoon the preserves on top of the roast. Continue to bake another 15 minutes.
- Check meat temperature with meat thermometer. The pork roast should be around ~160F. Continue baking until the meat reaches this temperature.
- Let stand ~ 5 minutes before serving.
- Enjoy!