yrup is absorbed.
Make apricot glaze: In small saucepan, melt preserves
n the pan.
Bake for 20 mins or until they
br>Cream butter and sugar for 3 mins, until light and
Pat pork dry.
Combine jam, mustard, vinegar and Worcestershire sauce.
Coat pork with glaze.
Place pork on rack set over foil-lined baking sheet.
Roast in preheated 375\u00b0F oven for 40 to 50 minutes, or until cooked through (internal temperature about 160 F).
Bonnie Stern.Simply HeartSmart Cooking.
Heat oven to 350*F for crust.
Line base of
Whisk together apricot preserves, sherry, mustard, lemon juice,
For corn relish.
Fry bacon
olling pin.
Spread apricot mixture evenly over pork.
Roll each
wder, and cinnamon, then coat pork with spice rub.
Heat
olling pin.
Spread apricot mixture evenly over pork.
Roll each
This was my mom's recipe for pork chops. I do not add
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
th the dressing. Let sit for 15 minutes, toss again and
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
he marinade and decide for themselves.
For stuffing combine the following
ass has formed. {Note: for both croissant dough and Danish
aucepot or Dutch oven, combine pork spareribs and garlic; cover with