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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Zesty Pork Loin with Apricot-Pan Sauce Recipe

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This recipe for Zesty Pork Loin with Apricot-Pan Sauce is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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.
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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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