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
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
Reviews
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.
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
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.
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!