Zesty Pork Loin with Apricot-Pan Sauce Recipe
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 This recipe for Zesty Pork Loin with Apricot-Pan Sauce, by Glenda Haynes, is from Texas Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Glenda Haynes
Added: Saturday, October 3, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: Double-Duty Marinade:
1 c. lite soy sauce
6 T. fresh lime juice (about 4 limes)
1/2 c. olive oil
1/4 c. water
1/4 c. honey
1 garlic clove, pressed
4 tsp. minced fresh ginger
1/2 tsp. crushed red pepper
Pork Loin:
2 (2 lb.) boneless pork loin roast
1 1/3 c. Double-Duty Marinade
1/2 tsp. pepper
1/2 c. apricot preserves.
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Directions: |
Directions:Double-Duty Marinade: Whisk together all ingredients.
Pork Loin: Place pork roasts in a large zip-top plastic freezer bag, and add 1 1/2 c. Double-Duty Marinade, turning to coat. Seal and chill 6 hours or up to 24 hours. Remove pork from marinade, discard marinade. Sprinkle pork evenly with pepper. Place on a lightly greased rack in an aluminum foil-lined roasting pan. Bake at 400 degrees for 50 minutes to 1 hour or until meat thermometer inserted into thickest portion registers 155º. Remove pan from oven, and cover with foil; let stand 10 minutes or until thermometer registers 160 º. Remove roasts from pan, reserving drippings in pan; cut one roast into slices. Cover sliced roast, and keep warm. Cover and chill remaining whole roast. Combine 1/4 cup pan drippings with 1/3 cup apricot preserves in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring once. Serve with sliced pork. |
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Number Of
Servings: |
Number Of
Servings:6 |
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