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Sticky Pork with Apricot and Cranberry Sauce
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Sticky Pork with Apricot and Cranberry Sauce

Try serving this dish for a nice change at Christmas or any other time of the year when a roast has been requested by the family!

Makes 4–6
Prep Time 15 minutes
Cook Time 1.5 hours
Intermediate

Ingredients

½ cup Craigs Apricot Jam
250ml Golden Circle Apricot Nectar juice
2 tsp olive oil
1 tsp salt flakes
1.4 kg loin of pork, scored
water
Apricot & Cranberry Sauce
2 shallots, peeled and finely chopped
125ml Golden Circle Apricot Nectar juice
½ cup Craisins, soaked in ½ cup boiling water
1½ Tbsp red wine vinegar
Freshly ground pepper & salt
1 tsp chopped fresh thyme
1 tsp chopped parsley

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Heat Craigs Apricot jam and Golden Circle Apricot Nectar juice in a saucepan. Set aside. Massage pork skin with olive oil, then rub with salt. Place in a roasting pan and cook in a preheated oven of 220°C for 20-25 minutes, until the skin is bubbling and crisp. Remove from oven and brush all over with apricot jam mixture.
Step 2
Reduce oven temperature to 180°C and return pork to oven. Continue roasting for a further 50 to 55 minutes or until the internal temperature reaches 68°C. Remove pork from pan and cover with foil to rest.
Step 3
Meanwhile, add shallots to pan and sauté until lightly browned. Add remaining apricot nectar and jam mixture and 125ml Golden Circle Apricot Nectar juice. Add craisins in water, vinegar, and season with pepper & salt. Cook, for 5 minutes. Stir in chopped thyme and parsley. Slice pork and divide amongst plates. Spoon over cranberry sauce.

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½ cup Craigs Apricot Jam
250 ml Golden Circle Apricot Nectar juice
2 tsp olive oil
1 tsp salt flakes
1.4 kg loin of pork, scored
water
Apricot & Cranberry Sauce
2 shallots, peeled and finely chopped
125 ml Golden Circle Apricot Nectar juice
½ cup Craisins, soaked in ½ cup boiling water
1 ½ Tbsp red wine vinegar
Freshly ground pepper & salt
1 tsp chopped fresh thyme
1 tsp chopped parsley
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