Low Fat Roasted Pork With Apricots Recipe

Ingredients

1 cup low-sodium chicken stock, plus 2 tablespoons

-- divided

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

-- optional

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 350°F.

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 150°F (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.

Method

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.

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