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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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 !!
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