We’ve been obsessed with pork roast since we saw one made recently on a TV cooking show. We visited two restaurants we’d hoped had it on the menu, but no cigar. We did, however, enjoy a wonderful calamari and Italian sausage with jalapeño, capers and balsamic reduction; and a tasty lamb osso bucco over risotto.
But we still wanted roast pork.
So we were happy when Crofter’s Organic sent us an easy recipe that beginning cooks learn: a pork roast glazed with a jar of apricot jam. How could we resist? We called the butcher and had a pork roast delivered that day.
The apricot jam glaze trick can be used on any meat roast, and it’s tasty and easy. But today’s tip is to be sure that the glaze has more than one-dimensional sweetness—beyond just apricot jam. The fruity glaze in the recipe below is done the right way, with counterpoints of bitter (such as herbs and zest), pungent (such as garlic) and tangy (such as mustard, which also supplies heat).
You can also use the glaze with chicken, duck or lamb.
We enjoyed our pork roast with sides of quinoa (you can use any whole grain); cubed, roasted butternut squash (we roasted it along with the tenderloin); and a mixed green salad with dried cranberries and slivered almonds.
Oh, how delicious! Photo of a glazed pork roast courtesy Crofters Organic.
RECIPE: APRICOT GLAZED PORK TENDERLOIN
1/4 cup olive oil
1/3 cup apricot fruit spread or jam
1 teaspoon fresh rosemary
1 clove minced garlic
Zest of 1/2 orange
juice of 1/2 orange
1 teaspoon dry mustard
2 tablespoons white wine
1 pork tenderloin
Garnish: fresh rosemary sprigs or leaves
Fruit spread contains less sugar than jam,
jelly, marmalade or preserves. Photo
courtesy Crofters Organic.
1. BLEND all ingredients except wine and pork in a food processor or blender. Place the tenderloin in a cast-iron pan and spoon the mixture over it. Let sit for 1/2 hour at room temperature.
2. HEAT the oven to 400°F; place the pan in the middle of the oven and sear for 10 minutes. Reduce heat to 350°F and continue to cook, 25 minutes per pound.
3. REMOVE cooked tenderloin from the pan and let rest. Meanwhile…
4. DEGLAZE the pan with 2 tablespoons of white wine. Drizzle over sliced tenderloin and garnish with fresh rosemary.
Check on the company website for coupons for Crofter’s spreads.
WHAT’S THE DIFFERENCE BETWEEN JAM & FRUIT SPREAD?
Crofter’s makes both apricot jam and apricot fruit spread. The difference is in the level of sweetness. Savory recipes like roast pork don’t need the extra sugar, so you can use fruit spread rather than jam.
Jam consists of chopped, crushed or puréed fruit cooked down with sugar—a recipe as old as refined sugar. Fruit spread began to appear in the 1970s as a reduced-calorie product, made with alternative sweeteners such as juice concentrate.
There are distinct differences between chutney, conserve, jelly, jams, marmalades and the rest of the sweet spread category. Take a minute and take a look.
MORE WAYS TO USE THE JAM OR FRUIT SPREAD
Hot Cereal. Use a dab of fine jam instead of sugar.
Pancake/Waffle Topping. Substitute jam for syrup.
Yogurt. Add jam to plain yogurt to customize your perfect fruit yogurt.
Grilled Cheese. Sharp cheeses like blue cheese and Cheddar are perfect pairings for jam. Grill the jam with the cheese or serve it on the side as a condiment. For more flavor, use rye or a textured whole grain bread.
Salad Dressing. Warm a spoonful of jam and whisk it into salad dressings.
Sandwich Spread. Spread jam on the bread with a sandwich of cheese, ham, lamb, poultry or roast pork. To cut the sweetness, you can mix the jam with plain yogurt.
Canapés. Top a cracker or slice of baguette with cheese, ham, turkey or other favorite and a bit of jam.
Cheese Condiment. Wonderful with a cheese plate (more cheese condiments) or atop a baked Brie. The popular appetizer of jam poured over a brick of cream cheese or a log of goat cheese, and served with crackers, is vastly improved with fine jam. On a slightly different note, a dab is delightful with cottage cheese.
Dipping Sauce. Mix jam in a small bowl with sriracha, a hot chile and vinegar-sauce; or with plain hot sauce plus vinegar. You can also make a dip with fresh grated ginger and soy sauce.
Pepper Jelly. Mix in some red pepper flakes or dried or fresh minced chipotle, jalapeño or other chile (the different chile types).
Pretzel or Breadstick Dip. Mix with Dijon or other mustard. For a sweet-and-hot profile, add some hot sauce.
Meat Glaze. Particularly delicious on poultry and pork. Mix with fresh herbs and garlic.
Sauce For Meat & Seafood. Use jam with wine or vermouth to deglaze the pan. Add some to the pan while you’re cooking chicken, pork chops, fish, scallops or shrimp and let the flavor coat the meat.
Cheesecake. Fine jam makes a wonderful topping or a condiment on the side.
Cookies. Thumbprints and rolled cookies with a jam swirl are classics.
Crêpe Filling. Delicious plain or with fresh goat cheese or mascarpone.
Dessert Sauce. Mix with plain or vanilla yogurt or sour cream.
Ice Cream & Sorbet Topping. Crown a scoop of sorbet with a dab of fine jam. Lightly warm the jam so it flows like a sauce over ice cream.
Layer Cake Filling. A coat of jam between the layers is a classic: Think Sacher Torte! Apricot or raspberry jam is delicious with chocolate cake; any flavor works with lemon cake.
Tarts & Tartlets. Fill tart or tartlet shells with jam. Top with a dab of crème fraîche, Greek yogurt, mascarpone or sour cream.