This easy apricot glaze will keep up to a week if refrigerated. Try pairing it with chicken, as well.
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
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400º.
Combine the first 3 ingredients in a small microwave-safe bowl. Microwave at HIGH 4 minutes.
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.
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.
Montage Resort and Spa, Laguna Beach, California
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