Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Serve with hot rice infused with ginger. To infuse the rice, steam white rice with several slices of peeled fresh ginger.

Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and about 1/4 cup marmalade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.

  • To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.

Nutrition Facts

262 calories; calories from fat 24%; fat 7g; saturated fat 2.8g; mono fat 3g; poly fat 0.6g; protein 25.8g; carbohydrates 23.2g; fiber 2.1g; cholesterol 81mg; iron 2.6mg; sodium 619mg; calcium 35mg.
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