Apricot, Orange, and Rosemary Glazed Pork Roast
If you want to have a specail dinner this Easter without spending all day in the kitchen here is an idea for the main dish that is sure to taste amazing and not over work you.
1 (3 lb) pork loin roast, trimmed
1 tsp. salt
3/4 tsp. freshly ground black pepper
3/4 C. apricot preserves
1/4 C. orange marmalade
1/4 C. dry sherry
1 1/2 tbsp. fresh minced rosemary leaves
1/4 tsp. red pepper flakes (optional– only if you like heat)
3 garlic cloves, minced
Instructions: 1. Preheat the oven to 350 degrees F.
2. Sprinkle your roast all over with salt and pepper and place it in a greased 13×9 baking dish.
3. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan.
4. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes.
5. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce.
6. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F.
7. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.
8. Reheat the remaining sauce (the microwave works a great!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like).
Once you’ve tried this ultra-easy roast, making it will be one of those Easter menu ideas you have every year. Mmm.