Amazing Mustard-Apricot Garlic Glazed Pork Loin
13
People talking
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.
- Ready In:
- 26hrs
- Serves:
- Units:
Nutrition Information
13
People talking
ingredients
- 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
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MUSTARD GLAZE
- 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
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!
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RECIPE MADE WITH LOVE BY
@Kittencalrecipezazz
Contributor
@Kittencalrecipezazz
Contributor
"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."
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Very simple and tender, but I thought it was a little bland. The glaze just didn't seem to add enough flavor.
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This is a fantastic recipe. I altered this a little to use for 1-inch think bone-in chops. I just chopped the garlic finely and included it in the marinade (I marinated for 3 hours), then pan-fried the chops. I set aside some of the sauce to brush on them while cooking. <br/><br/>I also skipped the butter in the glaze... I'm sure it's much better with the butter, but I wanted to cut a little bit of fat, and it was still amazing.
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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! -
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! -
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!
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