APRICOT GLAZED PORK LOIN WITH WARM WHITE SWEET POTATO SLAW

APRICOT GLAZED PORK LOIN
WITH WARM WHITE SWEET POTATO SLAW

 

 

 

Elegant Apricot Glazed Pork Loin with Warm White Potato Slaw is a lovely dinner for any occasion.  To dress up an ordinary dinner table to entertaining.

 

 

 

FOR THE PORK LOIN AND GLAZE:

1 1/2 Tbl Olive Oil

One 1 1/2lb Organic Certified Gluten Free Pork Loin, Center cut loin works best, its thicker

Salt and Fresh Ground Pepper

3 Tbl Apricot Jam (Preferably Home-Made)

1/4 tsp Red Pepper Flakes

1 Small Clove Organic Garlic

 

FOR THE SLAW:

1 Tbl Olive Oil

2 Organic Shallots sliced thin and then chopped

1 Clove of Organic Garlic Pressed

2 Medium or 3 Small Organic White Sweet Potato's, Shredded

2 Carrots Shredded

1/2 Bunch Organic Kale, taken from the rib and torn into small pieces

1/2 tsp Chili Powder

 

Whisk together the Apricot Jam, Red Pepper Flakes and Garlic in a small bowl and set aside.

 

Pre-heat the oven to 500, not quite broil.  Add 1 Tbl Olive Oil to a glass baking dish and coat the bottom with it.   Poke hole in the Pork Tenderloin with a fork.  Rub 1/2 Tbl of Olive Oil all over the Pork Tenderloin and set inside the glass dish fat side facing up.  Add pinch of Salt and Fresh Ground Pepper to the top and put into the oven.  Bake for 10-15 minutes depending on thickness of the Pork Loin until it begins to brown.  Flip over and pour the Apricot mixture over the top keeping as much of the mixture on top of the Pork Loin as possible, it will drip.  Bake until the Pork Loin looks white and looks like it will begin to brown about 8 minutes.  Pull from oven and let rest for 5 minutes.

 

 

 

 

 



 

 

 

FOR THE SWEET POTATO SLAW:

Shred the White Sweet Potato and the Carrots.  Using a food processor is your best bet, but if you do not have one a simple grater will do.  Prepare all ingredients as stated in the recipe list.  Add Olive Oil to a Wok or Deep Dish Fry Pan.  Heat oil and ad Shallots, cook moving constantly until they begin to brown.  Add garlic and cook until fragrant add Chili Poweder and cook for 30 seconds.  Add the White Sweet Potato and the Carrots to the pan and stir fry them until they are warmed through and begin to brown slightly.  Turn off the heat and fold in the kale.  Kale will wilt.

 

 

 

 

 

ENJOY!