Thursday, July 28, 2011

Apricot Pork Loin with Spinach Salad

Pork Loin
Apricot Preserves
Baby Spinach
Feta Cheese
Poppyseed or Vinegarette Dressing

Bake or Grill Pork Loin to an internal temperature of 165 degrees.  You can slow cook in crock pot as well.  I like to season mine with salt, pepper, and garlic and coat with Olive Oil and stick it in the oven wrapped in tin foil if my hubby isn't home to grill.

While the pork is cooking, sautee your shallots in the pan with butter or olive oil and add apricot preserves until it is cooked down to a glaze.  Use the glaze to coat your pork loin when complete.

Use left over shallots or onions and chop strawberries and toss with baby spinach.  Use a Creamy Poppyseed or Raspberry Vinegarette for your dressing.

My pork loin for this evening cost me $5.15 - and we will have leftovers.  With that in mind, this meal will cost about $14, but will make 2 dinners.


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  2. Sounds wonderful! Will have to give it a try!
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    Have a great weekend!