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Pork Loin with Pears & Apricots: Submitted by: Oilerie Brookfield | Date Added: August 29th 2014
Listed in: Pork

3 lb pork loin
1 t OILERIE® Rosemary Garlic Seasoning
3 T OILERIE® Cinnamon EVOO
1 large onion, diced
2 pears, diced
2 garlic cloves, minced
1/3 cup dried apricots
˝ cup pear nectar
˝ cup chicken stock
1/3 cup apricot preserves
2 T OILERIE® Pear Balsamic Vinegar
OILERIE® Sweet Potato Orzo

Cooking Instructions

Preheat oven to 350. Heat a large Dutch oven over medium heat. Season pork loin with Rosemary Garlic Seasoning. Add cinnamon oil to pan and sauté pork loin until brown, about 8 minutes. Remove pork. Add onions and pears to the pan and cook 5 minutes. Add garlic and sauté an additional minute. Add apricots, pear nectar, chicken stock and apricot preserves. Bring mixture to a boil and then return pork loin to the pan. Cover pan and transfer to oven. Bake for 45 minutes (or 140 degrees on instant-read thermometer). Remove pan from oven and transfer pork to large serving platter. Tent with foil to keep warm. Place Dutch oven over medium heat and reduce sauce about 5 minutes. Add pear balsamic vinegar and taste sauce for seasonings. Using a potato masher, gently crush mixture into a thick sauce. Slice pork and top with the pear and apricot sauce. Serve with sweet potato orzo that has been drizzled with cinnamon oil.

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