Festive Pork Roast with Apricot Sauce
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup chicken broth 1/3 cup soy sauce 1 clove garlic, minced 1 tablespoons dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon ground ginger 1 boneless pork loin roast (2 pounds) APRICOT SAUCE: 1/3 cup apricot preserves1-2 tablespoons dry cooking sherry or chicken broth 1/2 tablespoon soy sauce
In a large plastic bag or glass dish, combine first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate 3-4 hours, turning occasionally. Remove meat and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Insert meat thermometer.
Bake, uncovered, at 325° for about an hour or until the thermometer reads 160°. Cover and let stand 15 minutes before carving.
Meanwhile, in a small saucepan, combine apricot sauce ingredients. Heat and stir until well mixed and heated through. Serve with roast.
Bake, uncovered, at 325° for about an hour or until the thermometer reads 160°. Cover and let stand 15 minutes before carving.
Meanwhile, in a small saucepan, combine apricot sauce ingredients. Heat and stir until well mixed and heated through. Serve with roast.
Nutritional Info Amount Per Serving
- Calories: 266.1
- Total Fat: 8.3 g
- Cholesterol: 88.4 mg
- Sodium: 669.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.3 g
- Protein: 35.1 g
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