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Apricot-Espresso Glazed Roast Pork Loin

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  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
1 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.
Apricot-Espresso Glazed Roast Pork Loin Recipe at
Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.

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

Roast pork, turning once, for 30 minutes.

Meanwhile, combine 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 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°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.

Meanwhile, add 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 © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Nutrition Facts per Serving
Yield:   12 servings
Calories: 258
Fat. Total: 9g
Protein: 25g
Carbohydrates, Total: 18g
Fat, Saturated: 3g
% Cal. from Fat: 31%
Cholesterol: 71mg
Sodium: 290mg
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