Loin Of Pork With Apricots
|Dried apricots||9 Ounce|
|White wine||3⁄4 Cup (12 tbs)|
|Thinly sliced onions||2|
|Garlic||1 Clove (5 gm), crushed|
|Finely grated carrots||2|
|Olive oil||2 Tablespoon|
|Boneless pork loin||2 Pound, cut into 1/2 inch strips|
|Mango chutney||2 Tablespoon|
|Coarsely ground black pepper||1 Teaspoon|
|Fresh thyme sprig||1|
Rinse the apricots under plenty of cold running water.
Pat dry on kitchen paper and put in a bowl with the white wine and an equivalent amount of water.
Microwave, uncovered, on HIGH for 5 minutes.
Place the onions, garlic and carrots in a casserole.
Add the oil and mix well.
Cover and microwave on HIGH for 5 minutes.
Drain the apricots and reserve the cooking liquid.
Add the meat to the casserole with the mango chutney, black pepper, vinegar and apricot cooking liquid.
Crumble the thyme over and add salt to taste.
Cover and micro wave on HIGH for 5 minutes.
Stir and cook, uncovered, for a further 20 minutes on MEDIUM.
Add the apricots to the casserole and stir well.
Cover and cook on MEDIUM for a further 15-20 minutes until the meat is tender.