Apricot-Rosemary Glazed Pork Loin

by admin on January 30, 2011

3 pounds pork loin
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or cooking sherry or 1/4 cup apple juice
2 teaspoons dried rosemary leaves, crumbled
2 garlic cloves, finely chopped

1.  Preheat oven to 350 degrees.
2.  Remove any excess fat from loin.  Place loin in a 13×9-inch baking dish that has been sprayed with a non-stick cooking spray.  Sprinkle with salt and pepper.
3.  In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.  Spoon 1/4 cup mixture onto pork loin reserving remainder.
4. Insert meat thermometer so that tip is in center of thickest part of the pork.
5.  Bake uncovered for 1 hour 15 minutes (check at one hour for doneness) or until thermometer reads 155 degrees.  Cover pork with foil and allow to stand for 15 to 20 minutes or until thermometer reads 160 degrees.
6.  Cut pork into slices.
7. Heat reserved apricot mixture and serve with the pork loin.

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