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FOOD: SPECIAL ROAST PORK
0 Comments | Sunday Mirror, Jan 2, 2005 | by Words: Rhiannon Vivian.
(Serves 6-8)
Preparation time: 25 mins
Cooking time: 2 hours
Cost per person: pounds 1.30
YOU WILL NEED
1.5kg/31/2lbs boneless pork loin with crackling
Salt
450g jar apricot jam
1 1/2 tsp rice wine vinegar
1 1/2 tsp balsamic vinegar
4 tbsp water
METHOD
1 Preheat oven to 180C/325F/ gas mark 4.
2 Season pork loin with salt. Place pork loin in baking dish. Add 5mm/1/4 in water to baking dish for moist baking.
3 Prepare glaze by blending apricot jam, rice wine vinegar, balsamic vinegar, and water in a food processor until smooth.
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4 Using a basting brush, coat the pork loin with half the glaze. Put the other half aside.
5 Bake for 11/2 to 2 hours, or until pork is tender and juices run clear.
6 Halfway through baking, brush the pork with the remaining glaze.
7 Serve with brown rice.
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