Flavorful Marinated Pork Loin

Name: Flavorful Marinated Pork Loin
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

"Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and so tender."—Paula Young, — Tiffin, Ohio

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.

Originally published as Marinated Pork Loin in Healthy Cooking October/November 2008

Reviews

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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!