This apricot glazed pork loin with roasted root veggies is a Sunday favorite at our house. It’s easy & fast, and leaves us with good leftovers. I found both recipes online. One was at about.com and the other was on allrecipes.com
Will Apricots Ripen After Picked?
If apricots are picked when they have some color on them, they will continue to ripen.
If the apricot is green, it will not ripen once it is picked.
Are Apricots Good For You?
Apricots are high in fiber and a good source of potassium and antioxidant carotenoids.
What Are Parsnips?
Parsnips are a root vegetable closely related to carrot and parsley.
Parsnips have a long tubular root that is cream colored.
Parsnips become sweeter after a good frost.
Parsnips are sweet, like carrots, but instead of that carroty flavor, they taste nuttier and more earthy.
Are Parsnips Good For You?
Parsnips are low calorie high fiber vegetables.
They are a good source of vitamin C, folate, and manganese.
Apricot Glazed Pork Loin with Roasted Root Veggies
by: Diana Rattray
- 4 lb pork loin roast
- 1 jar (12oz) apricot or pineapple preserves
- 2 Tablespoons light corn syrup
- 3 Tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon slivered almonds; toasted
by: Christine L.
- 3 Tablespoons butter
- 3 Cups apple juice
- 1 Cup dry white wine
- 1 1/4 pounds turnips
- 1 1/4 pounds parsnips
- 1 1/4 pounds carrots
- 1 1/4 pounds sweet potatoes
- 1 1/4 pounds rutabagas
- salt and pepper to taste
For the Pork
- Rub roast with salt and pepper.
- Place on a rack in a shallow pan.
- Roast uncovered at 325 for 2 hours (or I just put it in the crock pot).
- Combine all other ingredients except almonds.
- Bring to a boil, stirring.
- Reduce heat and simmer 2 min.
- Add toasted almonds, keep warm.
- After 2 hours, spoon enough hot apricot sauce over the roast to glaze.
- Return roast to oven and baste often with sauce for 30 min., or until meat is ready to serve.
- Serve remaining sauce with roast. (or, I just spoon the sauce over the top when it's finished, because I never have time to glaze it.)
For the Veggies
- Boil apple juice and wine in a large saucepan until reduced to 3/4 C. (about 30 min.)
- Wisk in butter.
- Preheat oven to 425 degrees.
- Peel and cut veggies into 1/2 inch pieces.
- Divide between 2 roasting pans.
- Pour apple juice mix over veggies.
- Sprinkle with salt and pepper.
- Toss to coat.
- Roast until veggies are tender and golden, stirring occasionally (40-60 min).
Amount Per Serving:Calories: 6955 Saturated Fat: 0g Cholesterol: 1234.6mg Sodium: 0mg Carbohydrates: 713.4g Fiber: 90g Sugar: 396.5g Protein: 393.1g