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Prep 10min
Total1hr50min
Servings10
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Ingredients
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
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Steps
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.
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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.
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.
Seasoned rice pilaf, buttered carrots and lettuce wedges with blue cheese dressing complement the rich flavors of this roast.
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