Roasted Pork Loin with Apricot Glaze


  • 4 lbs pork loin
  • 4-5 cloves garlic
  • kosher salt and black pepper to taste
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • for the glaze
  • 6 oz dried apricots
  • 1/4 cup brown sugar or honey
  • 3 tbs Dijon mustard
  • 1/4 tsp nutmeg
  • 1/8 tsp mace
  • 1/2 tsp kosher salt
  • pinch cayenne pepper
  • fresh parsley for garnish
  • Cut each garlic clove into 4 pieces.
  • Make slits evenly around pork loin and insert garlic pieces.
  • Preheat oven to 325 degrees.
  • Rub pork loin with salt and pepper then sprinkle evenly with rosemary and thyme.
  • Place loin on a rack in roasting pan and roast uncovered for about 1 and 1/2 hours.
  • Meanwhile in a sauce pan, cover apricots with water and cook until tender. Pour off excess water.
  • In a blender or food processor, combine the apricots, brown sugar or honey, mustard, nutmeg, mace, salt and cayenne pepper.
  • Blend until smooth.
  • About 30 minutes before loin is completely cooked, coat meat with a thick coating of the glaze and finish cooking the meat.
  • The meat is done it will register 170 degrees on a meat thermometer.
  • Before serving sprinkle the pork with chopped parsley.

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