this little piggy...

...looks good in orange. Am I right or am I right?


So. Every pig-lover out there would probably agree that nothing goes together quite as well as pork and apples. Some might argue for the tangy juice of orange or pineapple, others might make a case for pears. One fruit I never considered is the unassuming apricot.

Folks, this rub and glaze combination is nothing short of amazing. Fresh rosemary is so fragrant and the sweet burst of flavor from the apricot preserves compliments the juicy pork perfectly. If you're anything like me, you'll be reaching for a second helping almost immediately--Heaven forbid someone beat you to it!

Have you found any other off-the-wall fruits that seem to enhance Miss Piggy?

Aromatic Apricot Loin of Pork
(based almost entirely on this recipe)

1 pound pork tenderloin
2 tablespoons olive oil
3 tablespoons fresh rosemary, finely-minced (or 1 tablespoon dried)(but fresh is really much better)
2 garlic cloves, minced
Fresh ground black pepper and salt
3/4 cup apricot preserves
1 tablespoon lemon juice

Preheat oven to 400F.
Brush the pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt, and pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until brown on all sides, turning often (about 5 minutes). Transfer the pan to the oven and roast the pork until a meat thermometer registers 150F (about 15 minutes).
While the pork roasts, combine the preserves and lemon juice in a small bowl.
When the meat has reached the appropriate temperature, remove the pan from the oven and brush the preseves mixture over the pork. Let your gorgeous slab of meat rest 8 minutes the cut it crosswise into 1/4-inch-thick slices. Drizzle any remaining sauce on top--it's much too tasty to waste!