I made this as a condiment to go with the Maple-Sage Roasted Pork Tenderloin (from this same CL issue). I served together with carmelized onions and freshly baked dinner rolls, which dinner guests assembled into little sandwiches. They were delicious and made for a simple yet sophisticated "soup & sandwich" buffet. I could not find apricot nectar called for in the recipe, so I purchased a can of Lite Apricots in pear juice, dumped the can into the blender & pureed it -- turned out to be a pretty decent substitute.
Apricot Mustard Sauce
suzycreamcheese Posted: 11/11/08