Apricot Glazed Pork Roast
Serves 8Ingredients
1 4-pound pork loin roast
1/2 (12 oz.) jar apricot preserves
1/2 (12 oz.) jar orange preserves
1/4 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon rosemary
salt and freshly ground pepper, to taste
cloves, optional
Preheat oven to 350^ F.
Place pork roast fat side up in a 9x13-inch baking dish.
If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
Season generously with salt and pepper.
In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
Bake for 1 hour, or until internal temperature is 160ยบ when checked with a meat thermometer, basting every 15-20 minutes with glaze.
Let pork stand for 10 minutes before serving.
1/2 (12 oz.) jar apricot preserves
1/2 (12 oz.) jar orange preserves
1/4 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon rosemary
salt and freshly ground pepper, to taste
cloves, optional
*
Directions:Preheat oven to 350^ F.
Place pork roast fat side up in a 9x13-inch baking dish.
If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
Season generously with salt and pepper.
In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
Bake for 1 hour, or until internal temperature is 160ยบ when checked with a meat thermometer, basting every 15-20 minutes with glaze.
Let pork stand for 10 minutes before serving.
Recipe adapted from Cooks
