Zutaten für Apricot Pork With Herb Crust
- 1 tablespoon olive oil
- 1 pound pork loin
- 1/4 cup apricot jam
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/2 cup chicken stock
- corn on the cob (for serving)
- salt (to taste, plus a pinch for the crust)
- pepper (to taste)
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Zubereitung von Apricot Pork With Herb Crust
- Preheat oven to 190°C (375°F). Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium-high heat.
- Season pork loin (about 1 lb) generously with salt and pepper. Add pork to the pan and cook for 2-3 minutes per side, or until nicely browned.
- Transfer the pork to an ovenproof dish.
- Spread 1/4 cup apricot jam evenly over the top of the pork.
- In a small bowl, combine 1/2 cup breadcrumbs, 2 tablespoons chopped fresh parsley, and a pinch of salt.
- Sprinkle the breadcrumb mixture evenly over the apricot jam.
- Pour 1/2 cup chicken stock into the base of the ovenproof dish.
- Bake, uncovered, for 10-12 minutes, or until the pork is cooked through and the breadcrumbs are golden brown. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5 minutes before slicing and drizzling with the pan juices.
- Serve immediately with grilled or steamed corn on the cob.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
71g
Fat
6g
Carbs
18g
