This recipe goes back many years, it is one of my family's favorites, I have served this many times to dinner guests and received rave reviews, plan ahead the roast needs to marinade in the fridge overnight.
- 1 (4 -5 lb) boneless pork loin roast (rolled and tied, pick out the largest roast or prepare two!)
- 8 -10 garlic cloves, sliced in half (or use as much as desired)
- 2 (8 ounce) bottles Italian salad dressing
- 1⁄2 cup wine or 1⁄2 cup cider vinegar
- seasoning salt
- black pepper
- 1⁄3 cup apricot preserves
- 1⁄3 cup prepared mustard
- 3 -4 tablespoons brown sugar (or to taste)
- 3 tablespoons margarine or 3 tablespoons butter, melted
- Cut slits all over the pork roast, and insert a halved garlic clove in each hole.
- Place the roast in a large heavy-duty ziploc bag, or a large glass bowl.
- Add in the Italian salad dressing and wine (or cider vinegar).
- Turn bag to mix and coat the roast.
- Seal and refrigerate for 24 hours.
- When ready to cook, remove the roast and drain the marinade.
- Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast).
- Place the roast in baking dish and season with seasoning salt and pepper.
- Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!).
- Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees.
- Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking.
WOW! Absolutely delicious, and so incredibly full of flavor. All with ingredients that I always have on hand which is great. DH is not the biggest pork fan but he could not stop raving about this, that's the true test :) This will definitely become one of my go-to meals. Thanks for posting another winner Kitten!
Delicious!! I made it almost exactly as written. The only change I made was to take out the garlic before I cooked it. Still had a great taste without being overpowering!
Thanks for posting!
Another smash hit you have Kittencal! The pork loin came out juicy, tender and the glaze just put it over the top. DH flipped over this! He couldn't stop eating it!! He's looking forward to the next one...LOL! I did substitute Splenda Brown Sugar Blend for the brown sugar, yes of course I had to low carb it as much as possible. Very easy and I made this in my new Nuwave oven! Awesome as always Kit!! Thanks!