Community Pick
Apricot-Rosemary Glazed Pork Loin
"This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker."
photo by breezermom
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 3 lbs pork loin roast
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup apricot preserves
- 1⁄4 1/4 cup cooking sherry or 1/4 cup apple juice
- 2 teaspoons dried rosemary leaves, crumbled
- 2 garlic cloves, finely chopped
directions
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
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Reviews
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Great recipe except for the cook time and serving temp. It is recommended to cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender. -
soooooo fantastic! I used a little more than 1/4 cup on the roast for cooking, and added more preserves and apple juice to the sauce pan. I made it a reduction, and it was so wonderful I can't even tell you. I served mine with roasted brussel sprouts and mashed potatoes. I'm making this for mothers day this year. -
Too much salt! I like things pretty salty, so I followed the recipe's directions as a starting point, but the glaze ended up waaay too salty. Other than that, the recipe is really great. Apricots & Pork are a perfect match! -
I made this for Mother's Day. It sounded good, but it was actually delicious!!! It was really easy to make, and cleanup. I used regular Rosemary as I did not have any dried leaves to crumble. The pork loin came out delicious and the sauce was a sweet tangy concoction that meshed perfectly with the pork. This recipe is definitely a winner all around! -
I used pork sirloin roast boneless DH and I enjoyed this, but DD (12) was only ok with it some times not into meat. But in saying this I will be making this again thank you :)
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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