Recipe by quietcm
"Sweet and tangy, incredibly simple, abundant in flavor! Bon appetit!"
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dried thyme leaves
1 (4.5 pound)
boneless pork loin roast - trimmed, rolled, and tied
1 (10 ounce) jar
Love this recipe! I had everything on hand so I didn't have to run out for any ingredients. The sauce was simple and a big hit with my children. This recipe went right into my recipe box.
Good combination of flavors that I adapted to use in the crockpot. I marinated the roast for several hours (used white wine and dijon because that is what I had) then browned it in a skillet and transferred to my crockpot along with a sliced onion. I took the leftover marinade and heated it to a boil on the stovetop and added just the apricot jam. I poured this over the roast and cooked on low. The meat was very flavorful and the sauce was great over rice as well.
Who couldn't love this recipe? I left out ginger because I've never like it, added green onions , used white wine instead, and added a little bit of oil to help with browning the meat in the oven, then placed in crockpot after meat was golden brown on top and added glaze, it was perfect, juicy and enhanced my pallet! Will make again for sure!!
Amazing! Holiday worthy and super simple! The "only" change I made was to add some of the marinade to the pan with some carrots. Delish!
This was very tasty! I let it marinade about 6 hours and made no changes to the recipe. The glaze makes this recipe a keeper. Will make this again!
We cut our pork loin roast into thick chops since just two of us. I Marinated all day in the marinade. We just grilled our pork loins on the gas grill since it was a bit warm for the oven. The pork was so moist and simply tasted wonderful. The apricot sauce was a bit sweet for me, and I really couldn't taste the Sherry or Soy in it, but my husband loved it. I used Simply Fruit Apricot preserves. We're going to give this recipe another try but next time use the sauce as a basting while cooking and reserve a bit for dipping.
Yummy! I will confess that I was looking for a sauce/glaze when I found this recipe and used another marinade that I like. Next time I will try the marinade as well but, just the sauce is elegant, simple and perfect for a pork loin. If the marinade is as good, it will be a five star for sure.
I actually marinated and used moonshine, and added it to make a gravy instead of apricots. SO tender and yummy! My neighbor loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Pork Roast With Apricot Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 277
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