|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 19g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tender, juicy roast pork loin recipe is prepared with a marinade and served with an easy apricot sauce. Because the pork roast should marinate for about 4 hours, plan to start preparation early in the day,
The marinade is a simple blend of soy sauce and garlic, along with seasonings, and the sauce is made with apricot preserves. Peach preserves may be used in the recipe as well. The sauce complements the pork roast beautifully.
Serve this pork loin roast with rice or a noodle dish for a fabulous family meal.
1/2 cup chicken broth
1/2 cup low-sodium soy sauce
2 small cloves garlic, minced
2 tablespoons dry mustard
2 teaspoons dried thyme
1 teaspoon ground ginger
1 (4 1/2-pound) boneless pork loin roast
For the Apricot Sauce:
10 to 12 ounces apricot preserves, about 1 1/4 to 1 1/2 cups
2 tablespoons chicken broth, or dry sherry
1 tablespoon soy sauce
Making the Pork Loin
In a large food storage bag or glass bowl, combine 1/2 cup chicken broth, the soy sauce, minced garlic, dry mustard, thyme, and ginger.
Add pork roast, turning to coat well.
Cover and refrigerate for 4 hours, turning occasionally.
Remove pork roast and discard the marinade.
Heat the oven to 325 F.
Place pork roast, fat-side up, on a rack in a foil-lined roasting pan.
Bake in the preheated oven, uncovered, for 1 1/2 to 2 hours, or until a meat thermometer or instant-read food thermometer registers at least 145 F when inserted into the center of the roast.
Remove the roast from the oven, tent loosely with a sheet of foil, and let it stand for 15 minutes before slicing.
Making the Apricot Sauce
Meanwhile, in a saucepan over medium heat, combine the preserves, 2 tablespoons of chicken broth or sherry, and 1 tablespoon of soy sauce.
Bring the sauce to a boil and turn the heat to low. Simmer for 1 minute.
Slice the pork loin thinly and serve it with the apricot sauce.
Tips and Variations
- Use a dry white wine or vermouth in the apricot sauce if you don't have dry sherry.
- For a spicier sauce, add 1 teaspoon of Asian chili garlic paste (sambal) to the apricot sauce.
- Leftover Pork? Use it to make this pork and spaghetti casserole or this pork and mashed potato casserole, a tasty take on a shepherd's pie. Sliced pork makes great sandwiches, too. Serve it in open-faced sandwiches with purchased pork gravy.
- If you are roasting a bone-in pork loin, make sure the thermometer does not touch bone when you check the temperature.
- Boneless pork loin generally takes about 20 to 25 minutes per pound, but a bone-in pork roast can take 30 to 40 minutes per pound.