Pork Loin with Orange Glaze

Name: Pork Loin with Orange Glaze
Yield: 6
Ingredients: 1 1/2 kg pork loin, cut into 1 cm thick slices; 1 tablespoon butter; 1/2 teaspoon thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 orange, peeled and segmented; 1 cup freshly squeezed orange juice; 1/4 cup white wine; 8 dried apricot halves, cut into 4 pieces; 2 tablespoons ketchup; 1 tablespoon corn syrup; orange slices and fresh parsley or thyme for garnish

1
1 1/2 kg pork loin, cut into 1 cm thick slices
2
1 tablespoon butter
3
1/2 teaspoon thyme
4
1 teaspoon salt
5
1/2 teaspoon black pepper
6
1 orange, peeled and segmented
7
1 cup freshly squeezed orange juice
8
1/4 cup white wine
9
8 dried apricot halves, cut into 4 pieces
10
2 tablespoons ketchup
11
1 tablespoon corn syrup
12
orange slices and fresh parsley or thyme for garnish

Ingredients

1
1 1/2 kg pork loin, cut into 1 cm thick slices
2
1 tablespoon butter
3
1/2 teaspoon thyme
4
1 teaspoon salt
5
1/2 teaspoon black pepper
6
1 orange, peeled and segmented
7
1 cup freshly squeezed orange juice
8
1/4 cup white wine
9
8 dried apricot halves, cut into 4 pieces
10
2 tablespoons ketchup
11
1 tablespoon corn syrup
12
orange slices and fresh parsley or thyme for garnish

Directions

1
Pound the pork loin slices between two sheets of plastic wrap to a thickness of 1/2 cm
2
Melt the butter in a large skillet
3
Add enough pork loin slices to form a single layer, if necessary
4
Cook for about 3 minutes per side, flipping once
5
Remove and place on a platter
6
Repeat with the remaining slices
7
Season with thyme, salt, and pepper
8
In a small bowl, combine the orange peel, juice, apricots, wine, ketchup, and corn syrup
9
Return the pork to the skillet and add the orange glaze
10
Cover, bring to a simmer, and cook for 3 minutes
11
Serve hot or cold, garnished with orange slices, parsley, or thyme
12
Serves 6-8.