6 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
1 (2- to 2 1/4-pound) rolled, boned pork loin roast
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon dried thyme
How to Make It
Preheat oven to 325°.
Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard, and thyme in a bowl; stir. Brush 1 tablespoon apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.
Bake at 325° for 1 hour and 45 minutes or until meat thermometer registers 160° (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing.
Bring remaining apricot mixture to a boil; reduce heat, and cook 2 minutes. Serve with roast.
Very good and easy! Made as is, I cooked to 160 deg and let rest, way over done. Should have used new guidelines of 145 deg! Next time will try with my home made peach jam! Threw in wedged Yukon gold with the roast and had steamed broccoli!
For as simple as this is, it was really quite tasty. I didn't have time to roll my loin but I actually had 2 loins that were only about 1.5lbs a piece. They only cooked an hour because they were smaller. I just rubbed the whole loin with the sauce and it turned out great. Great for weeknights; quick and delicious.
Very easy to put together. I used Polaner all-fruit (apricot) & a coarse dijon mustard. Misreading the recipe, I didn't baste or have leftover sauce, but the roast didn't need it. I also cooked at 350 to speed the process a little & make this a weeknight meal. I did only cook to 155 & then let stand 10 minutes. Will put into regular rotation or even for company.
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