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.

Yield: 12 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 37%
  • Fat: 9.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1g
  • Protein: 22.2g
  • Carbohydrate: 10.1g
  • Fiber: 0.2g
  • Cholesterol: 73mg
  • Iron: 1.5mg
  • Sodium: 261mg
  • Calcium: 32mg

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

Preparation

  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.
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