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.
Absolutely FABULOUS! I wouldn't have thought I could produce something so fine restaurant-worthy. I used peach preserves, my favorite, instead of the apricot preserves. Other than that I followed the recipe to the letter. One thing I thought I might try next time, to make it even more special, is add some brandy to the peach preserves. Thanks for this recipe.
This is my new go-to recipe for pork. It was so juicy and sweet. My pork however split into two as I was trimming it so it made it easier to cook. Can’t wait to make tacos with the leftovers for out father’s day fiesta!
I gave this 3 stars because I altered the recipe. I added more spices to the Rub. (garlic, onion, smokey paprika, season all salt) I cooked the meat slow and low on my BBQ (250 degrees) I did not have apricot preserves so used Jalepeno Jelly. The roast was tender and very tasty. I used the left overs for Cilantro Lime pork Tacos. Most Excellent !!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.