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Nutrition Facts
Serving Size 1 (199g) Recipe makes 10 servings The following items or measurements are not included below: 1/4 teaspoon pepper
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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Thanksgiving Week

PaulaG

Apricot-Rosemary Glazed Pork Loin

Recipe #107643 | 2¼ hours | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Loins
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Neohippie

On Oct 28, 2009

This also works with pork chops (I just lay them in the pan and smother them in the sauce), and I have made this with other preserves besides apricot, like peach, plum, or apple. Just depends on what I have on hand at the time. It's really good. Sweet but not too sweet.

0 people found this review helpful

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From: rainbowbrush

On Oct 5, 2009

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 say this I will be making this again thank you

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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!

6 people found this review helpful

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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!

4 people found this review helpful

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