Apricot-Espresso Glazed Roast Pork Loin

  • Active Time 30m
  • Total Time 1h 15m

12 servings

A little espresso gives a robust edge to the sweet-tart apricot glaze for this roasted pork loin. There is a 20 minute cooking range for the pork because its thickness can vary—check your roast at the earlier range of timing to make sure you don’t overcook it. Recipe by Joyce Hendley for EatingWell.

Make Ahead Tip: Equipment: Kitchen string

ingredients

  • One 3-pound boneless pork loin, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup apricot preserves
  • 2 tablespoons instant espresso powder (see Note)
  • 2 tablespoons Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 1/2 cup reduced-sodium chicken broth
  • Note: Look for instant espresso powder near the other instant coffee in well-stocked supermarkets.

directions

Preheat the oven to 375 degrees F. Line a roasting pan or rimmed baking sheet with foil.

Tie kitchen string around the pork in two or three places so it doesn’t flatten while roasting. Rub the oil, salt and pepper all over the pork. Place the pork in the prepared pan.

Roast the pork, turning once, for 30 minutes.

Meanwhile, combine the apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from the heat.

After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140 degrees F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.

Meanwhile, add the broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10705

nutrition information per serving

258 calories; 9g total fat; 3g total saturated fat; 71mg cholesterol; 290mg sodium; 18g carbohydrates; 0g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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