Pork Loin with Apricot-Rosemary Glaze

Rosemary adds a savory flavor to the sweet glaze showcasing apricot preserves and sherry.

Prep Time: 10 min
Total Time: 1 hour 50 min
Makes: 10 servings

(8 ratings)

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	3-lb pork loin roast
1	teaspoon salt
1/4	teaspoon pepper
1	cup apricot preserves
1/4	cup dry sherry, cooking sherry or apple juice
2	teaspoons dried rosemary leaves, crumbled
2	cloves garlic, finely chopped

1.	Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
2.	In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
3.	Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.
High Altitude (3500-6500 ft): No changes.

Substitution

If you have fresh rosemary, chop about 1 tablespoon of the leaves for the sauce. Arrange some of the rosemary sprigs, along with fresh or dried apricots, around the roast when serving.

Success

When checking the doneness of the roast, remove it from the oven when the thermometer reads 5°F less than the desired temperature. The roast will continue to cook as it stands, covered, before being sliced.

Serve-With

Seasoned rice pilaf, buttered carrots and lettuce wedges with blue cheese dressing complement the rich flavors of this roast.

Nutrition Information:

1 Serving: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 300mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 16g); Protein 30g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 6% Exchanges: 1 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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