Make this one-dish wonder
of a meal in less than half an hour. Tender pork loin glazed
with apricot preserves and speckled with paprika; cooked and
served on the same platter with cabbage and potatoes.
Apricot-Glazed
Pork with Potatoes and Cabbage
1 medium onion, peeled
and thinly sliced
1 teaspoon butter
3 cups shredded cabbage
1 pound boneless pork loin roast, thinly sliced
1 pound potatoes, scrubbed and cut into matchsticks
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup apricot jam
1 tablespoon brown mustard
1/2 teaspoon paprika
- Place onion and butter
on a large, microwave-safe platter. Microwave, uncovered, on
HIGH for 1 to 2 minutes or until the onion is slightly softened.
Add cabbage; toss to coat. Cover tightly with plastic wrap, turning
back one edge to vent; microwave on HIGH for 2 to 3 minutes or
until the cabbage is soft. Push the cabbage mixture to the center
and arrange pork strips decoratively around it. Place potatoes
in a ring outside the pork. Season vegetables, pork and meat
with salt and pepper.
- In a small bowl combine
apricot jam, brown mustard and paprika. Drizzle over the pork.
Microwave, covered, for 10 to 12 minutes or until the pork is
no longer pink and the potatoes are tender.
Makes 4 servings.
Cooking Tip: Thin slices
make this meal possible to cook quickly in the microwave. A 'matchstick'
in this case is 1/8 x 1/8 x 2-inch long shape, the classic julienne.
