Roast Pork Loin with Apricot Sauce

Revised 2018 Jan 06

Roast pork loin is marinated, roasted, then served with apricot sauce.

6 servings


1/2 cup chicken stock
1/2 cup soy sauce
2 cloves garlic, minced
2 tablespoons dry mustard
2 teaspoons dried leaf thyme
1 teaspoon ground ginger
1 pork loin roast, about 4 1/2 pounds
-- Apricot Sauce --
10 ounces apricot preserves
2 tablespoons chicken stock or dry sherry
1 tablespoon soy sauce


In a large food storage bag or glass bowl, combine 1/2 cup chicken broth, the soy sauce, minced garlic, dry mustard, thyme, and ginger. Add pork roast, turning to coat well. Cover and refrigerate for 4 hours, turning occasionally. Remove pork roast and discard marinade.

Place pork roast, fat side up, on rack in roasting pan. Bake, uncovered, at 325 for 2 to 2 1/2 hours, or until meat thermometer reaches 145. Let stand for 15 minutes before slicing. Meanwhile, combine Apricot Sauce ingredients in a saucepan over medium heat. Heat, stirring constantly, until thoroughly heated. Serve with sliced roast pork loin.

4 1/2 pounds of meat for six people is a bit much. Plan on leftovers.There's way too much sauce but it freezes well and is worth the effort. I will probably try just a little heat in it next time for a better balance.

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