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Roasted Loin of Pork with Apricot-Rum Glaze

Yield 12 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
This easy apricot glaze will keep up to a week if refrigerated. Try pairing it with chicken, as well.

Ingredients

  • 1 cup dried apricots
  • 3/4 cup water
  • 1/2 cup dark rum
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1/4 cup honey
  • 2 teaspoons chopped fresh thyme
  • 1 (4-pound) boneless pork loin roast, trimmed
  • Cooking spray
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 235
  • caloriesfromfat 37 %
  • fat 9.7 g
  • satfat 3.3 g
  • monofat 4.5 g
  • polyfat 1 g
  • protein 22.2 g
  • carbohydrate 10.1 g
  • fiber 0.2 g
  • cholesterol 73 mg
  • iron 1.5 mg
  • sodium 261 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 400º.

  2. Combine the first 3 ingredients in a small microwave-safe bowl. Microwave at HIGH 4 minutes.

  3. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add apricot mixture; cook 10 minutes or until apricots are soft. Stir in honey and thyme. Place mixture in a food processor; process until smooth, scraping sides. Reserve 1/2 cup apricot mixture to serve with pork.

  4. Place pork on the rack of a broiler pan coated with cooking spray. Sprinkle pork with salt and pepper. Brush 1/2 cup apricot mixture over pork. Bake at 400º for 10 minutes. Reduce oven temperature to 350º (do not remove pork from oven). Bake 1 hour or until thermometer registers 155º, brushing with 1/2 cup apricot mixture after 30 minutes. Let stand 10 minutes before slicing. Serve with reserved 1/2 cup apricot mixture.