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Flavorful Marinated Pork Loin

"Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and so tender."—Paula Young, — Tiffin, Ohio
  • Total Time
    Prep: 20 min. Bake: 1 hour + standing
  • Makes
    12 servings

Ingredients

  • 1 cup orange juice
  • 3/4 cup apricot preserves
  • 2 tablespoons plus 1/4 cup sherry or vegetable broth, divided
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 boneless whole pork loin roast (3 pounds)
  • 1 tablespoon cornstarch

Directions

  • In a small bowl, combine the orange juice, preserves, 2 tablespoons sherry, lemon juice, oil, curry, Worcestershire sauce, thyme and pepper. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Set aside 1 cup remaining marinade for sauce; cover and refrigerate. Cover and refrigerate the rest of the marinade for basting.
  • Drain and discard marinade; place pork on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally with the reserved marinade. Transfer to a serving platter. Let stand for 10 minutes before slicing.
  • Meanwhile, in a small saucepan, combine cornstarch with the remaining sherry and 1 cup marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts
1 each: 229 calories, 8g fat (3g saturated fat), 55mg cholesterol, 51mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

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Reviews

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Average Rating:
  • annrms
    Jun 9, 2019

    Fantastic recipe that will definitely be made again and again. I assembled all early in the morning and let the pork marinate for 8 hours. I tied the loin roast with string to make it and even thickness for roasting. I made the OJ from concentrate and made it a little stronger than regular OJ. I microwaved the apricote preserves to liquify so it mixed well with the other ingredients. I used Penzey's “The Now Curry” which imparted a slightly spicy kick to the sauce made from some of the marinade.

  • larran
    Mar 15, 2015

    I have now made this at least four times. The recipe is flawless and I make very little if any changes to it. Every time I have served it everyone wants the recipe so I keep a couple printed to hand out. Also the Apricot glaze can be used on almost anything from fish to chicken. Thanks for the recipe Paula we will continue to enjoy it

  • IRWSMom
    Jul 24, 2011

    I marinated the pork for 2 days only because that's how our schedules worked. I couldn't find a 3 lb. loin so did 2 1 lb. loins together for about 45 min.. It was delicious! VERY tender! The thickened leftover sauce was great. Will definitely make again. Easy and I will think twice about buying a pre-marinated loin again.

  • cherrylady
    Mar 11, 2011

    My dad likes anything apricot, so I had to try this. I used just a fraction of the curry the recipe called for, as we're not huge fans of that flavor. It's a keeper! I'll be making this again when dad comes for a visit. A very elegant presentation for minimal effort -- the best kind of recipe!