Apricot Pork With Herb Crust

READY IN: 19mins
Recipe by Sonya01

something to try as dh loves apricot chicken

Top Review by The Flying Chef

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. :)

Ingredients Nutrition

  • 2 teaspoons olive oil
  • 4 pork cutlets, trimmed
  • 14 cup apricot jam
  • 23 cup fresh multigrain breadcrumbs
  • 14 cup fresh flat leaf parsley, chopped
  • 12 cup reduced-salt chicken stock
  • 4 corn, cobettes (85g each, steamed)


  1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
  2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
  3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.

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