Hearty dinners are so nice when temperatures start to drop; there’s nothing better than gathering around with friends or family and enjoying a warm meal. This pork roast is a lovely blend of savory and sweet, with the apricot and orange glaze pairing perfectly with the meat. The recipe calls for apricot and orange preserves, but if you’ve got leftover marmalade or apricot jam, those work just as well. This is a meal that’s easy to customize and hard to mess upwe’re big believers in dishes that taste great basically no matter what you do, so give this roast a try!
Apricot Glazed Pork Roast
- 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 350ª F.
- Take pork roast and place it, fat side up, in a 9×13-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 160º 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