Apricot-Glazed Pork Loin Roast Recipe

Publisher Photo

Apricot-Glazed Pork Loin Roast Recipe

Be the first to add a review
Publisher Photo
A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 20 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 20 min. + standing

Ingredients

  • 1 bone-in pork loin roast (4 to 5 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground mustard
  • 2 cups apricot nectar
  • 4 teaspoons cider vinegar

Directions

Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze. Yield: 8 servings.
Originally published as Apricot-Glazed Pork Loin Roast in Country Woman Christmas Annual 2003, p39

Nutritional Facts

5 ounce-weight: 345 calories, 11g fat (4g saturated fat), 91mg cholesterol, 233mg sodium, 29g carbohydrate (27g sugars, 0 fiber), 32g protein.

  • 1 bone-in pork loin roast (4 to 5 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground mustard
  • 2 cups apricot nectar
  • 4 teaspoons cider vinegar
  1. Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
  2. In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze. Yield: 8 servings.
Originally published as Apricot-Glazed Pork Loin Roast in Country Woman Christmas Annual 2003, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot-Glazed Pork Loin Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review