Some time ago, I discovered the a bunch of great recipes for pork. We’re not talking about a couple recipes, nor are we talking difficult recipes that don’t taste great. These are really family friendly recipes that are pretty easy to prepare.
Nevertheless, I had to adapt one of their recipes to what I had on hand and to the time available. While this does involve cutting the pork loin when it’s raw (which my family describes as icky), the pre-cutting allows for faster cooking and easier portion control. you don’t have to cook the entire loin, just enough for those on hand (plus leftovers for tomorrow’s lunch).
This recipe is based on the Pineapple Mango Pork recipe from porkrecipes.net. It goes great with either mashed potatoes of stuffing.
Pineapple and Apricot Pork
Ingredients
- 3 1/2 pound Pork Loin
- 3 tablespoons Minced Garlic
- 4 cups Crushed Pineapple
- 12.75 ounces Sugar-Free Apricot Preserves
- 2 cups Chicken Broth
- 3 tablespoons Margarine
- 1 tablespoon Curry Powder
- 1 taplespoon Onion Powder
- Salt
- Pepper
Instructions
- Cut the pork loin into cutlets, about 1/2 inch thick
- Season the pork cutlets with salt, pepper, and onion powder
- Place the cutlets into a large roasting pan, partially overlapping the cutlets
- (when overlapping cutlets, stack like crackers on a cheese and cracker tray)
- In a medium saucepan, melt the margarine over medium heat
- Add the curry powder and mix thoroughly
- Cook for about 3 minutes
- Add the crushed pineapple
- Cook for 10 minutes
- Add the chicken broth to the saucepan
- Increase the heat to medium-high to high (depending on how closely you'll watch the pot)
- Bring the mixture to a boil, stirring frequently
- Boil for 10-15 minutes, until the sauce thickens
- Pour half the mixture over the top of the pork cutlets
- Reduce the heat of the saucepan to low and keep the sauce warm
- Roast the pork, uncovered, for 40 minutes
- Turn the pork cutlets over, continuing to have them overlap
- Pour the remaining sauce over pork
- Roast the pork for another 20 minutes
- Remove the pork from the oven
- Loosely cover the pan with foil
- Allow it to rest for 10 minutes