Ingredients
-
1
-
1/4
-
1/4
-
-
2/3
-
12
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Trim Fat from Roast, Sprinkle With Salt and Pepper, and Set Aside. |
|
2
Done
|
Coat a Large Nonaluminum Sacuepan With Cooking Spray, and Place Over Medium High Heat Until Hot. |
|
3
Done
|
Cook Roast on All Sides Until Browned. |
|
4
Done
|
Remove Roast from Pan, Set Aside. |
|
5
Done
|
Wipe Drippings from Pan With Paper Towel. |
|
6
Done
|
Insert Meat Thermoneter Into Thickest Portion of Roast. |
|
7
Done
|
Return to Pan, Add Riesling. |
|
8
Done
|
Cover, Reduce Heat, and Cook 1 Hour. |
|
9
Done
|
Add Apricots, Cook, Covered, 30 Minutes or Until Thermonmeter Registers 160 Degrees. |
|
10
Done
|
Remove Roast and Apricots to a Serving Platter, Keep Warm. |
|
11
Done
|
Bring Cooking Liquid to a Boil, Cook 10 Minutes or Until Reduced to 1/4 Cup. |
|
12
Done
|
Serve Sauce With Roast and Apricots. |
