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We loved this recipe.. I made this with a tenderloin as this is what I had on hand. I just put the crust over the top of the whole loin, poured the chicken stock in a roasting pan and cooked it for about 35 Min's. The meat was super moist and tender and the topping was nice and crunchy. I loved the use of the apricot jam here, it went really well with the pork and the crunchy topping was delicious. A great recipe Sonya and I will forward to trying this with cutlets next time. :)

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The Flying Chef May 11, 2009
Apricot Pork With Herb Crust