Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper
Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste
2-3 pork tenderloins (about 2 lbs)
Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.
On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.
Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.
NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.
Showing posts with label apricots. Show all posts
Showing posts with label apricots. Show all posts
Friday, May 22, 2009
Tuesday, March 31, 2009
Apricot Cranberry Oatmeal Cookies
3/4 c butter, room temperature
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.
In a large bowl, beat together butter and brown sugar until smooth and creamy.
In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.
Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.
Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.
NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.
In a large bowl, beat together butter and brown sugar until smooth and creamy.
In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.
Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.
Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.
NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.
Friday, March 27, 2009
Raspberry Strippers
1/3 c granulated sugar
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract
Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.
Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.
NOTES
From Cooking Light.
Untried.
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract
Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).
Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.
Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.
NOTES
From Cooking Light.
Untried.
Monday, March 16, 2009
Blueberry Oat Scones
2 1/2 c all-purpose flour
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar
Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.
Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.
Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.
NOTES
From Penzeys.
Untried.
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar
Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.
Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.
Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.
NOTES
From Penzeys.
Untried.
Sunday, March 15, 2009
Apricot Cobbler Bars
5 Tbsp butter, softened
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed
Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.
NOTES
From Cooking Light.
Untried.
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed
Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.
NOTES
From Cooking Light.
Untried.
Lavender-Apricot Swirls
2 1/4 c all-purpose flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled butter, cut into small pieces
2 Tbsp chopped fresh lavender leaves
1/2 c milk
1 egg, lightly beaten
2 Tbsp apricot preserves
1 1/2 tsp sugar
Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse meal. Stir in lavender. Add milk and egg, stirring until just moist. Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9"x7" rectangle. Spread preserves over dough, leaving a 1/2" border. Beginning with long side, roll up jelly-roll style; pinch seam to seal (do not seal ends. Cut roll into 9 (1") slices. Place rolls, cut side up, in greased 8" round pan. Sprinkle with sugar. Bake in a 375 degree oven for 35 minutes or until golden brown.
NOTES
From Cooking Light.
Untried.
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled butter, cut into small pieces
2 Tbsp chopped fresh lavender leaves
1/2 c milk
1 egg, lightly beaten
2 Tbsp apricot preserves
1 1/2 tsp sugar
Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse meal. Stir in lavender. Add milk and egg, stirring until just moist. Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9"x7" rectangle. Spread preserves over dough, leaving a 1/2" border. Beginning with long side, roll up jelly-roll style; pinch seam to seal (do not seal ends. Cut roll into 9 (1") slices. Place rolls, cut side up, in greased 8" round pan. Sprinkle with sugar. Bake in a 375 degree oven for 35 minutes or until golden brown.
NOTES
From Cooking Light.
Untried.
Wednesday, March 11, 2009
White Chocolate Apricot Muffins
1 3/4 c all-purpose flour
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c sugar
1 Tbsp minced crystallized ginger (optional)
1 1/2 tsp baking powder
1/2 tsp salt
2 oz white baking chocolate, finely chopped
3/4 c milk
3 Tbsp butter, melted
1 egg, lightly beaten
1/2 c apricot preserves
1 Tbsp sugar
Combine first 6 ingredients in a medium bowl; whisk well. Make a well in the center of the mixture. Combine milk, butter, and egg; mix well. Add to flour mixture, stirring until just moist. Spoon about 1 Tbsp batter into each of 12 prepared muffin cups. Spoon 2 tsp preserves into center of each (do not spread); top with remaining batter. Sprinkle evenly with sugar. Bake at 400 degrees for 22 minutes or until muffins spring back when touched lightly in the center. Remove from pan; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
Sunday, March 8, 2009
Apricot-Stuffed Spice-Rubbed Pork Loin
1 Tbsp ground cumin
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
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