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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This was a huge waste of 4 pounds of pork. Sure, the glaze had flavor, but not much. And what does it do to season anything but the outside of the pork? Nothing. It also took twice as long to cook, not sure why. But I won't be making it again.
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