Randy Mayor; Jan Gautro
Yield
14 servings (serving size: about 3 ounces)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.

Step 3

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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Ratings & Reviews

dawnt77's Review

Luv2cook
June 26, 2014
Great flavor. I served this to a group of priests so I kept the temp at 155. If I was cooking this for the fam I'd take it out at 145.

earthwindnfire's Review

dawnt77
April 07, 2014
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.

Sarahk13's Review

fldiner
January 08, 2014
Very easy, and very delicious. The whole family loved it. I made it exactly as it, except I used homemade apple cider jelly on it.

Zabella's Review

Kristin1988
August 31, 2012
I have made this pork recipe several times and it always turns out beautifully. Have paired with the apricot-glazed roasted asparagus recipe. Very simple and delicious.

RLoushin's Review

promogal
November 18, 2011
One word - Amazing! So tender and juicy. Made exactly as read.

jojoreno's Review

hollyjoyjoyjoy
October 08, 2011
I made this with the apple jelly and it came out great.

NatalieRhiannon's Review

Zabella
August 05, 2011
Truly excellent. Next time, I'll make a little extra glaze to use after slicing, but so good! And super easy to do.

MadamMaddyKJ26's Review

NatalieRhiannon
June 18, 2011
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!

promogal's Review

earthwindnfire
March 19, 2011
This is a keeper. Have been making it for years. Simple, easy & delicious.

Luv2cook's Review

NCN314
July 20, 2010
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 !!