Use apple jelly in place of the apricot preserves for a slightly sweeter flavor. This roasted pork makes a quick transition from warm Sunday dinner to cool Monday lunch without compromising flavor. Serve with roasted red skin potatoes or mashed potatoes, broccoli spears or collard greens, and warm dinner rolls.
1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
How to Make It
Preheat oven to 425°.
Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
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