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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 10 servings |
||
| Calories 388 | ||
| Calories from Fat 118 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 326mg | 13% | |
| Potassium 638mg | 18% | |
| Total Carbohydrate 21.8g | 7% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 12.0g | ||
| Protein 39.3g | 78% | |
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Apricot-Rosemary Glazed Pork Loin
By: PaulaG
Jan 5, 2005
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.
SERVES 10
Ingredients
- 3 lbs pork loin roast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 1/4 cup dry sherry or cooking sherry or apple juice
- 2 teaspoons dried rosemary leaves, crumbled
- 2 garlic cloves, finely chopped
Directions
1
Preheat oven to 350°F.2
Remove any excess fat from the roast.3
Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.4
Sprinkle with salt and pepper.5
In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.6
When thickened, spoon 1/4 cup mixture onto pork reserving remainder.7
Insert meat thermometer so tip is in center of thickest part of pork.8
Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.9
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.10
Cut roast into slices.11
Heat the reserved apricot mixture and serve with roast.
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Featured Reviews for This Recipe
From: BarbryT
On Aug 19, 2008
This is the best pork roast I have had in years...and it is easy, succulent and simple. I certainly will be making it again....and again.
From: CindiJ
On Jul 28, 2008
Excellent recipe! The meat is so moist and tender and very, VERY tasty!! Due to error on my part I used Peach Preserves. Great error! It was wonderful! I used the apple juice, fresh rosemary (double the called for amount). My tenderloin was just over 2 pounds so I had plenty of sauce and that was quite all right by us! I had 3 small slightly ripe peaches that I did add to the pan (sliced with skin on). Served with boiled new potatoes and green bean casserole.
From: Bev
On Jan 22, 2005
Paula, this was wonderful! I used a 5 pound pork loin which took 3 hours to cook. I had to cover w/foil the last hour so the glaze would not burn in the pan. This glaze is delicious and is the perfect compliment to pork. I used apple juice in place of the sherry (none in the house). The roast was moist, tender and delicious! Thanks for a wonderful meal tonight!
From: NcMysteryShopper
On Jun 7, 2006
Spectacular recipe. I used a tenderloin and ended up having to add some Red Currant Preserves to the Apricot Preserves after I burned the first batch.... I also used fresh Rosemary as I was out of the dried. This is so good. Everyone loved it. KC said it was his favorite Zaar Recipe! 
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