Apricot-Glazed Pork Roast
This easy pork roast recipe is glazed with seasoned apricot preserves and served with a sauce reduced from that same glaze.
Recipe by Cooking Light January 1997
Sort by:
Newest
Newest
Oldest
03/16/2013
Very good and easy! Made as is, I cooked to 160 deg and let rest, way over done. Should have used new guidelines of 145 deg! Next time will try with my home made peach jam! Threw in wedged Yukon gold with the roast and had steamed broccoli!
12/16/2011
Great in crockpot. Very tender.
11/15/2011
For as simple as this is, it was really quite tasty. I didn't have time to roll my loin but I actually had 2 loins that were only about 1.5lbs a piece. They only cooked an hour because they were smaller. I just rubbed the whole loin with the sauce and it turned out great. Great for weeknights; quick and delicious.
01/17/2009
Great recipe & easy to make. Followed recipe as stated with no additions or changes on my part. Served on jasmine rice with some of the sauce, delicious!
11/23/2008
Very easy to put together. I used Polaner all-fruit (apricot) & a coarse dijon mustard. Misreading the recipe, I didn't baste or have leftover sauce, but the roast didn't need it. I also cooked at 350 to speed the process a little & make this a weeknight meal. I did only cook to 155 & then let stand 10 minutes. Will put into regular rotation or even for company.
Advertisement