Celiac/Gluten FreeOctober-November 2014

Braised Pork Loin with Cream Apricot Gravy

Braised Pork Loin with Cream Apricot Gravy

Slow-cooked meat and savory sauce bring out the best in this one-pot dish. To prepare the meat, have your butcher French-cut a bone-in pork loin or remove the fat around the bones. Not only is your roast prettier, it makes cutting individual chops and plating the meal much easier. Serve this over mashed potatoes, gluten-free pasta or creamy polenta.

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