Tuesday, April 15, 2014

Apricot, Orange, and Rosemary Glazed Pork Roast

This glazed pork roast is special enough for Easter, but easy enough that you aren't in the kitchen all day, too.  Make the glaze a day or two in advance to save you even more time.

Apricot, Orange, and Rosemary Glazed Pork Roast
  • 1 - 3lb pork loin roast, trimmed
  • 1 t salt
  • 3/4 t freshly ground black pepper
  • 1/3 C dried apricots, chopped
  • 1 T fresh orange zest
  • 2 T honey
  • 3/4 C filtered water
  • 1/4 C dry sherry
  • 1 ½ T fresh minced rosemary leaves
  • 1/4 t red pepper flakes (optional)
  • 3 garlic cloves, minced 
  1. Preheat the oven to 350 degrees F. 
  2.  Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.
  3. To make the glaze, combine all the glaze ingredients in a saucepan. 
  4. While stirring, bring to a boil and cook over med-low heat until well combined and thickened to the consistency of a slightly runny jam. 
  5.  Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce. 
  6.  Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F. 
  7.  Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.

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