Roast Pork Loin With Apricot Sauce

Roast Pork

Brian Macdonald / Digital Vision / Getty Images

Prep: 5 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
615 Calories
23g Fat
30g Carbs
70g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 615
% Daily Value*
Total Fat 23g 30%
Saturated Fat 7g 37%
Cholesterol 205mg 68%
Sodium 890mg 39%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 70g
Vitamin C 4mg 21%
Calcium 44mg 3%
Iron 3mg 15%
Potassium 1012mg 22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

Making the Pork Loin

  1. 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.

  2. Add pork roast, turning to coat well.

  3. Cover and refrigerate for 4 hours, turning occasionally.

  4. Remove pork roast and discard the marinade.

  5. Heat the oven to 325 F.

  6. Place pork roast, fat-side up, on a rack in a foil-lined roasting pan.

  7. 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. 

  8. 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

  1. Meanwhile, in a saucepan over medium heat, combine the preserves, 2 tablespoons of chicken broth or sherry, and 1 tablespoon of soy sauce.

  2. 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.