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Roasted Pork With Apricots

main dishes, pork

1 cup low-sodium chicken stock; plus 2 tablespoons
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground cumin
1 1/2 pound pork loin
--separable lean only
--rolled and tied
nonstick cooking spray
1/4 cup chopped onion
1 teaspoon minced garlic
1 cup orange juice
1 tablespoon worcestershire sauce
1/2 cup julienned dried apricot halves
1/4 cup sliced almonds; toasted
1 teaspoon grated orange peel
2 tablespoons chopped fresh cilantro
salt; to taste
black pepper; to taste

1. Combine 2 tablespoons chicken stock with cinnamon, cloves and cumin. Rub over pork; refrigerate 4 hours or overnight. Reserve marinade.

2. Preheat oven to 350F.

3. In skillet, over high heat, brown pork on all sides. Transfer pork to roasting pan; roast about 40 minutes, until internal temperature of pork reaches 150F (for medium-rare).

4. Coat skillet with nonstick cooking spray. In same skillet, over medium heat, saute onions and garlic in cooking spray. Add remaining marinade mixture, juice, the remaining 1 cup stock, Worcestershire sauce and 1/4 cup water. Bring to a boil; reduce heat and simmer 10 minutes. Add apricots and simmer 5 minutes. Stir in almonds and orange peel; remove from heat. Stir in cilantro; season with salt and pepper.

5. Serve over sliced, roasted pork.

Makes 6 servings. Preparation time: 20 to 25 minutes. Chilling time: 4 hours. Cooking time: 1 hour 10 minutes.

Per serving: About 207 cal, 22 g pro, 12 g car, 8 g fat, 35% cal from fat, 57 mg chol, 204 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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