Roasted Pork Loin with Apricot-Rosemary Glaze
This succulent pork loin roast features a glossy apricot preserve glaze infused with aromatic rosemary and garlic. The sweet-savory combination creates a beautiful caramelized exterior while keeping the meat tender and juicy inside. Perfect for Sunday dinners or special occasions when you want an impressive yet straightforward main dish. The glaze doubles as a serving sauce, and the recipe requires minimal prep work while delivering restaurant-quality results.
Ingredients
Instructions
- 1
Heat oven to 350°F and trim fat from pork loin
- 2
Place pork in glass baking dish and sprinkle with salt and pepper
- 3
Heat preserves, sherry, rosemary and garlic in skillet over medium heat, stirring frequently until thickened
- 4
Mash apricot pieces with fork if necessary to break into small pieces
- 5
Spoon portion of apricot mixture onto pork and reserve remaining glaze
- 6
Insert meat thermometer into center of thickest part of pork
- 7
Bake uncovered until thermometer reads 155°F
- 8
Cover pork with foil and let stand until thermometer reads 160°F
- 9
Cut pork into slices and heat remaining apricot mixture
- 10
Serve sliced pork with heated glaze
Tips
Let pork rest after cooking as the temperature will continue rising about 5°F, making it easier to carve and ensuring proper doneness.
Mash any large apricot pieces in the preserves to create a smoother glaze that coats evenly.
Good to Know
Refrigerate leftover pork for up to 3 days. Store glaze separately and reheat gently before serving.
Glaze can be made 1 day ahead and refrigerated. Reheat before using.
Slice against the grain and serve immediately with warm glaze.
Common Mistakes
Don't skip the resting period or pork may be undercooked in center
Avoid overcooking past 160°F internal temperature to prevent dry meat
Substitutions
FAQ
Can I use fresh rosemary instead of dried?
Yes, use 2 tablespoons of fresh chopped rosemary in place of the dried. Add it to the glaze mixture and cook until fragrant.
What if I don't have a meat thermometer?
Cook for the full time range given, then check that juices run clear when pierced. The meat should feel firm but not hard when pressed.
How long will leftovers keep?
Properly stored leftover pork will keep in the refrigerator for 3-4 days. Reheat gently to avoid drying out the meat.