Ingredients for Apricot Chile Pork Roast
- 1 (2 1/2 pound) boneless pork loin roast
- 1/2 cup apricot jam
- 2 tablespoons chili garlic sauce
- 0 Red Wine Vinegar
- 0 Dijon Mustard
- 0 Vegetable Oil Cooking Spray
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon grated fresh ginger
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How to Make Apricot Chile Pork Roast
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together the apricot preserves, chili garlic sauce, soy sauce, rice vinegar, brown sugar, and ginger.
- Place the pork roast in a roasting pan.
- Pour half of the apricot-chile glaze over the roast, ensuring it's coated evenly.
- Roast for 35 minutes.
- Remove the roast from the oven and brush with the remaining glaze.
- Return to the oven and roast for another 20 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the roast rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
55g
Fat
18g
Carbs
7g