Apricot Orange and Rosemary Glazed Roast
From hopscotch 15 years ago
- 75 minutes to make
- Serves 6
Entertainment, holiday menus, this site has many to offer. I don't care for orange marmalade, so I may substitute this for either cherry or apricot. But my family, we do enjoy any pork roast.
Ingredients
- Ingredients: shopping list
- 1 (3 lb) pork loin roast, trimmed shopping list
- 1 tsp. salt shopping list
- 3/4 tsp. freshly ground black pepper shopping list
- 3/4 C. apricot preserves shopping list
- 1/4 C. orange marmalade shopping list
- 1/4 C. dry sherry shopping list
- 1 1/2 tbsp. fresh minced rosemary leaves shopping list
- 1/4 tsp. red pepper flakes (optional-- only if you like heat) shopping list
- 3 garlic cloves, minced shopping list
How to make it
- Instructions: 1. Preheat the oven to 350 degrees F.
- 2. Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.
- 3. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan.
- 4. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes.
- 5. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce.
- 6. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F.
- 7. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.
- 8. Reheat the remaining sauce (the microwave works a treat!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like).
- url:
- http://www.divinedinnerparty.com/easter-menu-ideas.html
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