Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy pork roast recipe is glazed with seasoned apricot preserves and served with a sauce reduced from that same glaze. 

Judy Monroe
Recipe by Cooking Light January 1997

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Yield:
6 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard, and thyme in a bowl; stir. Brush 1 tablespoon apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.

  • Bake at 325° for 1 hour and 45 minutes or until meat thermometer registers 160° (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing.

  • Bring remaining apricot mixture to a boil; reduce heat, and cook 2 minutes. Serve with roast.

Nutrition Facts

266 calories; calories from fat 31%; fat 9.2g; saturated fat 3.1g; mono fat 4g; poly fat 1.1g; protein 27.3g; carbohydrates 18g; cholesterol 83mg; iron 1mg; sodium 156mg; calcium 19mg.
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