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Ingredients Edit

Directions Edit

  1. Lightly sprinkle pork with garlic powder and pepper.
  2. Place on rack in aluminum foil-lined shallow baking pan.
  3. To make glaze, combine apricot spread with 2 tbsp of apricot nectar.
  4. Brush all sides of pork with some of the glaze.
  5. Roast at 425°F for 30 to 35 minutes, or until internal temperature reaches 160°F on meat thermometer.
  6. Brush with remaining glaze several times during cooking.
  7. Let stand while preparing sauce.
  8. In non-stick skillet, saute green onions in margarine for 1 minute.
  9. Add remaining 1 cup apricot nectar, wine, paprika and ginger, heat.
  10. Combine cornstarch with drained apricot liquid (about ⅓ cup).
  11. Stir into skillet mixture.
  12. Cook, stirring until sauce thickens.
  13. Add avocado and apricot quarters; heat briefly.
  14. To serve, thinly slice pork and arrange on rice.
  15. Serve sauce over pork and rice.

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