1/2 cup broth – I used a low sodium chicken broth
1/2 cup soy sauce
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon orange zest
1/4 cup orange juice
1/2 teaspoon dried rosemary
1 teaspoon ground ginger
1 boneless pork loin roast, about 4 1/2 pounds – cut into 1″ inch slices
6 oz apricot preserves
2 tablespoons chicken stock (same as above in the marinade)
1 tablespoon soy sauce
1. In a mixing bowl place our salt, garlic, broth, soy sauce, mustard, thyme, orange juice and zest, rosemary and ginger. Mix until the salt is dissolved.
2. In a large gallon size Ziploc or vacuum sealing bag put your marinade and pork loin pieces.
3. Allow to marinate for at least 4 hours – best is 24 hours.
4. Remove the pork roast and discard remaining marinade.
If your are using your oven, roast at 350º for about 45 minutes, or until a thermometer reaches about 150º in the thickest part of the chops.
If your using your grill, prepare your grill for grilling over direct and indirect heat. Sear your pork chops over direct heat to allow the outside to grill and create amazing grill marks. Allow to cook on each side for about 4-6 minutes per quarter turn, about 12 minutes a side over 350-450º.
Once your grill marks have been nicely created, place on the indirect side (cooler side), close your lid and allow the pork chop to cook an additional 20 – 25 minutes based on your desired doneness.
While your pork chops are roasting combine your apricot preserves, stock, soy sauce in a medium size sauce pan over medium heat. Cook until heated through. Serve on the side of your roasted pork loin. You can also brush this in the last 2-3 minutes of cooking of the pork chops.