nd the Ginger.
Season loin chops with the spice mixture
Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently.
Reduce heat, simmer 2 minutes and add toasted almonds.
Keep sauce warm.
Spoon hot sauce over cooked meat.
Return to the oven about 30 minutes or until meat thermometer measures 170\u00b0F.
Baste meat with sauce several times during the 30 minutes.
Serve remaining sauce with meat.
Place pork loin in baking pan (I use
teaspoon pepper.
Place pork loin on roasting pan, brush with
Rub pork loin with mixture of ginger and
Preheat oven to 325\u00b0.
Rub pork loin with olive oil, sprinkle with salt and pepper.
Bake on rack, 30 minutes per pound.
Remove from oven 30 minutes before done and punch holes in meat.
Pour glaze over loin and return to oven for another 30 to 40 minutes. Slice and serve with remaining glaze.
Preheat oven to 325 degrees. Season pork loin with salt and pepper and place on a rack in a shallow roasting pan.
Roast in center of oven for 2 to 2 1/2 hours (about 25 to 30 minutes per pound), or until meat thermometer inserted in center of loin registers 165 degrees.
aking pan with foil. Place pork loin in pan, fat side up
arge ziplock bag. Add the pork loin to the bag and mix
slits in fat on pork roast with tip of sharp
easoning. Divide mixture amongst the pork loin chops and press on both
ake a pocket in the pork loin by slicing down the center
Cut slits all over the pork roast, and insert a halved
Mix broth, preserves, onion and mustard in slow cooker.
Add pork and turn to coat.
Cover and cook on low 8-9 hours or until done.
Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.
as 6.
Season the pork with pepper and salt, if
/4 cup mixture onto pork reserving remainder.
Insert meat
Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
Heat remaining apricot sauce to boiling and serve alongside kabobs.
ven to 475\u00b0F. Place pork rind, fat-side down, on
Mix broth, preserves, onion and mustard in slow cooker.
Add pork and turn to coat.
Cover and cook on low for 7 to 8 hours. If you wish to have shredded pork, just cook longer.
Preheat oven to 350\u00b0F.
In a bowl, combine the Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix with the bread crumbs. Liberally brush the chicken with the preserves, then coat the pork slices evenly with the bread crumb mixture. Arrange the slices on a parchment lined baking sheet.
Bake for 20 to 25 minutes or until an internal temperature of 145\u00b0F is reached and juices run clear.