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Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 6 to 8 servings
• 1 pork loin roast, 3 pounds, rolled, tied
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3/4 cup toasted bread crumbs
• 3 tablespoons prepared horseradish
• 3 tablespoons Dijon mustard
Spicy Apricot Sauce
• 1 jar (18 ounces) apricot preserves
• 1/3 cup fresh lime juice
• 1 garlic clove, chopped
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper (or to taste)
• 1/8 teaspoon salt
Season pork with salt and pepper. Heat olive oil in Dutch oven or frying pan and brown roast on all sides over medium-high heat. Remove from heat and let cool.
In medium bowl, combine bread crumbs with horseradish and set aside. Completely cover pork with Dijon mustard and then pat the crumb mixture on until pork is covered.
Place in Dutch oven and roast for 1 hour or until a thermometer inserted in center registers 160°F or pork is still slightly pink. For a conventional oven, roast at 350°F for 50 to 60 minutes.
Slice and serve with warm Spicy Apricot Sauce.
Spicy Apricot Sauce
Blend all ingredients in a food processor at home. When ready to use, bring to boil in heavy saucepan. Simmer 1 minute. Stir well. Serve immediately on the sliced pork.
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