Zutaten für Apricot Rosemary Glazed Pork Loin
- 1 (2-3 pound) boneless pork loin roast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup apricot preserves
- 1/4 cup dry sherry
- 1/2 teaspoon dried rosemary leaves, crushed
- 2 garlic cloves, minced
- non-stick cooking spray
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Zubereitung von Apricot Rosemary Glazed Pork Loin
- Preheat oven to 350°F (175°C).
- Pat the pork loin dry with paper towels and remove any excess fat.
- Place the pork loin in a 13x9-inch baking dish sprayed with non-stick cooking spray.
- Sprinkle the pork loin evenly with salt and pepper.
- In a small saucepan, combine the apricot preserves, sherry, rosemary, and minced garlic. Cook over medium heat, stirring frequently, until the mixture thickens slightly (about 5-7 minutes).
- Spoon 1/4 cup of the apricot mixture over the top of the pork loin, reserving the remaining glaze.
- Insert a meat thermometer into the thickest part of the pork loin.
- Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until the meat thermometer registers 155°F (68°C).
- Remove from oven and tent loosely with aluminum foil. Let rest for 15-20 minutes, or until the internal temperature reaches 160°F (71°C). This allows the juices to redistribute, resulting in a more tender roast.
- While the pork rests, heat the reserved apricot glaze in the saucepan over low heat until warmed through.
- Slice the pork loin and serve it generously drizzled with the apricot rosemary glaze.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
55g
Fat
24g
Carbs
7g
