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.
This recipe goes with Horseradish and Caramelized Onion Pork Sandwiches, Pork and Peanut Noodle Salad, Pork and Grilled Stone Fruit Couscous Salad, Chipotle Pork and Avocado Wrap, Pork Tabbouleh, Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise, Pork and Grilled Vegetable Salad, Thai Pork Salad with Chili Dressing, Spicy Pork, Turkey, and Swiss Cubano Roll
Cooking Light SEPTEMBER 2004
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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