Wednesday, March 17, 2010

Dutch Oven Pork Roast with Pineapple and Apricot

Picture the sharp dressed waiter saying:

"It's a delectable blend of classic and contemporary, of sweet and savory.  A pork roast, smothered in rich sauce of sweet pineapple and tart apricot and kissed with ginger and mustard, served on a bed of creamy pototoes..."

"Oooh!  I'll have that!"

"An excellent choice, madam..."

Really, this dish did turn out excellent, even extravagant, but it was truly simple. 

Pineapple and Apricot Pork Roast

12" dutch oven
12 coals below
14 coals above

  • 1 2-3lb pork roast, thawed
  • 1 15oz can Pineapple chunks, with juice
  • 1 18oz bottle apricot preserves, or pineapple/apricot preserves
  • 1 handful dried apricots, chopped
  • 1 medium onion, diced
  • 2 Tbsp vinegar (preferably cider)
  • 1 tsp powdered mustard or mustard seed
  • 2 tsp minced ginger
  • Salt
  • Pepper

I started the coals and got the dutch oven ready, next to my cutting board.  The roast went in the middle.  Everything else just got added in on top and around.  It's really that easy.

No, really...

I put it out on the coals, and about every half hour or so, I'd scoop up some sauce and pour it over the meat.  I roasted it until it was about 160 inside, and brought it in and let it rest a bit.  While that was happening, I made up some mashed potatoes.  I even made some celery fan garnish, just for show.

Fancy meal, no fuss.


Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.


  1. Very cool. I'm saving this one for summer camping!

  2. This is great with a can of whole cranberry sauce instead of the apricot ingredients and often with crushed pineapple. I have an apricot hater (seriously, right?) and make this in the dutch and in a crockpot. Always a favorite!



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