Apricot-Rosemary Glazed Pork Loin

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Remove any excess fat from the roast.
  3. Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
  4. Sprinkle with salt and pepper.
  5. In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
  6. When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
  7. Insert meat thermometer so tip is in center of thickest part of pork.
  8. Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
  9. Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
  10. Cut roast into slices.
  11. Heat the reserved apricot mixture and serve with roast.
Most Helpful

soooooo fantastic! I used a little more than 1/4 cup on the roast for cooking, and added more preserves and apple juice to the sauce pan. I made it a reduction, and it was so wonderful I can't even tell you. I served mine with roasted brussel sprouts and mashed potatoes. I'm making this for mothers day this year.

FullyClothedChef March 07, 2014

Too much salt! I like things pretty salty, so I followed the recipe's directions as a starting point, but the glaze ended up waaay too salty. Other than that, the recipe is really great. Apricots & Pork are a perfect match!

verodcook July 18, 2012

I made this for Mother's Day. It sounded good, but it was actually delicious!!! It was really easy to make, and cleanup. I used regular Rosemary as I did not have any dried leaves to crumble. The pork loin came out delicious and the sauce was a sweet tangy concoction that meshed perfectly with the pork. This recipe is definitely a winner all around!

zeusfl72 August 22, 2015