Amazing Mustard-Apricot Garlic Glazed Pork Loin

"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."
 
Download
photo by Sheri-bdb photo by Sheri-bdb
photo by Sheri-bdb
photo by Sheri-bdb photo by Sheri-bdb
photo by Sheri-bdb photo by Sheri-bdb
Ready In:
26hrs
Ingredients:
10
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Delicious!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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!<br/>Thanks for posting!
     
  3. 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!
     
  4. Lovely! We loved the glaze and the pork loin came out very juicy and tender! I mixed a couple of tablespoons of Dijon mustard into the prepared mustard but otherwise followed the instructions exactly. The timing was perfect for a 2.5 lb roast, the meat thermomether read 160 when I took it out!<br/>Thanks Kittencal for another great recipe!
     
  5. This was very good! I did not have the apricot preserves so I used Peach and I cut the mustard back to about 2 Tablespoons. My kids even loved it!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes