Does anyone have a good apricot-mustard pork recipe for the crockpot?
September 10, 2008 by Blessings
Filed under Cooking & Recipes
AvidRdr asked:
I’m looking for a slow cooker recipe for pork chops/loin/roast that incorporates the flavors of apricots and mustard, and, preferrably isn’t overly sweet… Any suggestions?
I’m looking for a slow cooker recipe for pork chops/loin/roast that incorporates the flavors of apricots and mustard, and, preferrably isn’t overly sweet… Any suggestions?
Apricot and Pear Glazed Pork
Serves. 6 to 8.
1 (3- to 4-lb.) whole boneless pork loin
1½ tsp. cracked black pepper
1 (18-oz.) jar apricot preserves
1 green bell pepper, chopped
1 (5.5-oz.) can pear nectar
¼ cup coarse ground or dijon mustard
Additional sliced bell pepper for garnish, optional
1. Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.
2. Add chopped bell pepper and pear nectar to the slow cooker.
3. Cook on Low for 6 hours. Mix remaining preserves with coarse ground mustard, spread on top, and cook an additional hour or two, as needed.
4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.
Pork Tenderloin With Apricot-Mustard Sauce
A tasty pork tenderloin recipe with an easy mustard and apricot preserves sauce. Serve this pork with rice or potatoes.
INGREDIENTS:
1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
1 tablespoon olive oil
salt and pepper
Cajun seasoning
1 cup apricot preserves, sugar free, if desired
2 tablespoons white wine vinegar
4 tablespoons Creole mustard or a spicy bold or Dijon mustard
1 tablespoon soy sauce
PREPARATION:
Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet (you might have to work with 2 to 3 batches) in one layer and sauté over medium-high heat for about 3 minutes on each side, until browned. Remove pork to a plate and repeat with remaining pork.
Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.
Serves 6.
Ingredients :
1/3 cup reduced-fat sour cream
1 cup milk
3 tablespoons whole-grain mustard
2 tablespoons apricot jam
Sautéed pork chops, grilled chicken, or turkey cutlets, (for serving with)
Buttered Savoy Cabbage
1 Savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed
1 tablespoon butter, cut into small pieces
coarse salt and ground peppe
Directions :
In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with pork chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
Buttered Savoy Cabbage
Serves 4 |Prep time: 20 minutes |Total time: 20 minutes
Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine