Meat, Poultry, Pork

Salsa Braised Pork Loin with Apples and Apricots | Print |
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Serves 6 to 8

  • 1 3-pound boneless pork loin roast, untied
  • 1 tablespoon olive oil
  • Salt, about 1 teaspoon, plus a sprinkling for the meat
  • 1 ½ jars (16 ounces each) Frontera Mango Key Lime or Frontera Roasted Tomato Salsa
  • ¼ cup Negra Modelo Beer
  • 1 Granny Smith or other firm apple, quartered, cored, thinly sliced
  • 5 ounces (1 cup) dried apricot halves, quartered
  • Cilantro sprigs for garnish
  1. Heat the oven to 325 degrees.  If your pork loin roast is in two sections that have been tied together, untie them.  Sprinkle the meat liberally with salt. Set the Dutch oven over medium-high heat, and, heat the oil until quite hot. Lay in the pork.  Brown thoroughly on all sides, about 10 minutes total, then pour in the salsa and beer. Nestle in the apple and apricots. Cover tightly and bake until the pork registers about 150° on a meat or instant-read thermometer—the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink.  The total cooking time should be about 35 to 40 minutes.
  2. Remove the pork to a cutting board. Taste and season the pan juices with salt.  Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the sauce around the meat, sprinkle everything with cilantro and carry to the table.