Apricot jam on meat ?

[Nevada Ed]

I had a nice Pork loin that I picked up for the BBQ or smoker
since the price was right at the local store.

My wife saw where Apricot preserves, mixed with some brown sugar and a few other things, was said to be "Marvelous" on a Pork loin.

After smoking it on the Traeger for 1 hour, I raised the lid and smeared this sauce all over the top of the meat and shut the lid
and waited for it to come up to 145*, before removing it to rest for 10 minutes.

I took pictures of the finished product but I will only say.......

Don't try this on a pork Loin.
I was very disappointed with the flavor.

Will try it in stir fry tonight and hope for the best...... after I scrape off the sauce.

 

[Rustyt1953]

I have cooked pork using apple jelly. I have cooked chicken with orange marmalade or plum jam. Good stuff.

I have a friend whose favorite breakfast sandwich is a sausage and egg biscuit with grape jam.

There are no rules but like Good Time Charlie said: "some gotta win, some gotta lose".

 

[OLDSTER]

Mint jelly with lamb, and apple jelly with pork. We've always done it that way.

 

[Rpg]

I’ve used various chutneys as a condiment with various meats and fish. Used as a condiment, they work well.

That doesn’t mean I’d apply it to the meat and then cook it. That doesn’t work

This works best where you have a spicy dish. The contrast of spicy and sweet is quite good.

 

[Imissedagain]

While the aboves are yummy, shredded coconut mixed with ground sirloin ain't.

 

[Rustyt1953]

While the aboves are yummy, shredded coconut mixed with ground sirloin ain't.

I would like to personally thank whoever thought of coconut shrimp.

 

[Class III]

Try this with a pork lion. Rub down with yellow mustard then season with your favorite dry rub. Let it rest overnight in the fridge.

Place pork lion on the smoker for about 3 hours or until about done (Internal temp of about 160* F).

While the meat is cooking prepare the following glaze on the stovetop. 1 cup apricot preserves, 1 cup peach preserves, 1 cup low sodium soy sauce, 2 TBS lemon juice, 2 TSP finely chopped/shaved or powdered ginger, 1 TSP ground cinnamon. If you like it spicy add 1 TBS red pepper flakes. Heat all ingredients in a saucepan over low heat. You want the warmed glaze to be about the consistency of pancake syrup.

Set aside half of the glaze. Over indirect heat brush the glaze on the pork lion about 15 to 30 minutes before done. Watch your fire level as the glaze has a lot of sugars and will burn quickly

Use the half that was set aside as a dipping sauce when served.

Bon Appetit

Class III

 

[Blind Boy]

That is a great recipe Class III. I have used Mild Bill's Jellies and Preserves with success. Mostly I smoke ribs and salmon.

 

[Class III]

That is a great recipe Class III. I have used Mild Bill's Jellies and Preserves with success. Mostly I smoke ribs and salmon.

Thanks, I use about the same glaze on my pan seared salmon. Only difference is I use raw honey in place of the preserves and cut the portions in half.

Class III

 

[Rudi]

We used to Bar B Q wild ducks with orange marmalade. YUMMY.

 

[mtgianni]

I used to get a cajun spiced pork loin with apricot/plum jam. I liked it. We make jalapeno jelly just to use as a marinade or a meat sauce.

 

[s&wchad]

Never be afraid to try something new. Sweet and savory is a big thing, but people have different tastes. I never tried apricot preserves, but the Mrs. and I like to put sweet Thai chili sauce on pork loin. That’s why restaurants have dozens of entrees on the menu.

 

[Skeet 028]

No Apricot on meat. Sometimes real grapejelly as a glaze on pork Real grape is homemade. Best place for apricot preserves i in the middle on the top of sugar cake type cookies. Last 2 or 3 minutes is about right. If you have some freezer type strawberry jam it also goes on the same cookies as apricot. We also used wild blackberry or black raspberry jelly as a kinda glaze on a pork roast. But one with a little fat in it so it's not too dry. But my wife still won't let have a grill. I also use a little 1000 island salad dressing made with sweet pepper relish made with 1/2 mayo 1/2 Miracle whip sweet pepper relish ketchup and a little extra water to thin it down

 

[Nevada Ed]

Just between us.............
I really don't like Apricot's, unless they are in those Xmas gifts with dried fruits.

 

[Marshwheeling]

Sometimes I will get the little jelly tubs the put out at breakfast joints and spread them on ham or smoked sausage, especially if I find it a little too salty. It is okay on toast, too.

 

[paplinker]

When I make pork loin I will grill some peaches or pineapple with it.

I wonder how pork loin would do being marinade injected.

 

[tops]

I put Apricot Preserves on pork loin, wrap it up in tin foil and cook in the oven. Super good eating. Larry

 

[BigBoy99]

I make pork loin stuffed with dried apricots. Turns out great.

 

[mtgianni]

When I make pork loin I will grill some peaches or pineapple with it.

I wonder how pork loin would do being marinade injected.

I do a lot of pork loin injection with garlic powder, lemon pepper and Johnny's seasoning salt. I have also split them and added pesto or just basil leaves. Good stuff.

 

[Golddollar]

I had a nice Pork loin that I picked up for the BBQ or smoker
since the price was right at the local store.

My wife saw where Apricot preserves, mixed with some brown sugar and a few other things, was said to be "Marvelous" on a Pork loin.

Sounds good to me. I'll be right over.