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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from roast, sprinkle with salt and pepper, and set aside. | 2. Coat a large nonaluminum sacuepan with cooking spray, and place over medium high heat until hot. | 3. Cook roast on all sides until browned. | 4. Remove roast from pan, set aside. | 5. Wipe drippings from pan with paper towel. | 6. Insert meat thermoneter into thickest portion of roast. | 7. Return to pan, add riesling. | 8. Cover, reduce heat, and cook 1 hour. | 9. Add apricots, cook, covered, 30 minutes or until thermonmeter registers 160 degrees. | 10. Remove roast and apricots to a serving platter, keep warm. | 11. Bring cooking liquid to a boil, cook 10 minutes or until reduced to 1/4 cup. | 12. Serve sauce with roast and apricots. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1	lb	boneless lean	784.3218	0.0	95.0762	44.8705
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
vegetable oil cooking spray				-	-	-	-
riesling wine	2/3	cup		-	-	-	-
apricot half	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.