Roasted Loin of Pork with Apricot-Rum Glaze

This easy apricot glaze will keep up to a week if refrigerated. Try pairing it with chicken, as well.


12 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.


Chef James Boyce,

Montage Resort and Spa, Laguna Beach, California,

April 2004
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