Amazing Mustard Apricot Garlic Glazed Pork Loin Recipes

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE

Steps:

• Preheat oven to 375°F
• Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
• Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
• Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

AMAZING MUSTARD-APRICOT GARLIC GLAZED PORK LOIN

Steps:

• Cut slits all over the pork roast, and insert a halved garlic clove in each hole.
• Place the roast in a large heavy-duty ziploc bag, or a large glass bowl.
• Add in the Italian salad dressing and wine (or cider vinegar).
• Turn bag to mix and coat the roast.
• Seal and refrigerate for 24 hours.
• When ready to cook, remove the roast and drain the marinade.
• Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast).
• Place the roast in baking dish and season with seasoning salt and pepper.
• Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!).
• Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees.
• Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking.
• Delicious!

APRICOT-GLAZED STUFFED PORK LOIN

Steps:

• Preheat oven to 425 degrees.
• Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
• In a large skillet, melt the butter and saute the celery and onion until tender.
• Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
• Spoon the stuffing losely into the pork loin pocket.
• Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
• Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
• In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
• Spread this mixture over the pork loin and add any extra stuffing mix.
• Return the pan to the 325 degree oven and bake for 30 minutes.
• Remove from the oven and allow loin to rest 10 minutes before slicing.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
• Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper.
• Rub evenly over pork.
• Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
• Bake at 425 degrees for 30 minutes.
• Brush 1/4 cup preserves evenly over pork.
• Bake an additional 10 minutes.
• Brush remaining preserves evenly over pork.
• Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE

Steps:

• 1. Heat oven to 450 degrees F. In a small bowl mix salt, thyme and pepper together and rub over pork.
• 2. Heal oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with tongs until nicely browned, about 4 minutes per side. Remove; place in a 15X10-inch baking pan with sides.
• 3. In same skillet over medium heat, add orange juice and mustard using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots.
• 4. Bake uncovered; basting with the sauce occasionally about 20 minutes or until por has slight blush of pink in center and meat thermometer inserted in center reads 145 to 150 degrees F.
• 5. Remove from oven; cover and let stand 10 minutes before serving.
• 6. To serve; set pork on cutting board and slice into medallions, cutting at a diagonal going with the grain of the meat.

APRICOT MUSTARD GLAZED PORK ROAST

Steps:

• Preheat oven to 350.
• Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.
• Cover roasting pan with foil (for easier cleanup).
• Place pork roast on rack in pan.
• Pour about 2/3 of apricot-mustard mixture over roast.
• Bake at 350 degrees for 45 minutes.
• Pour remaining apricot-mustard mixture over pork roast.
• Bake another 45 minutes.
• Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.

APRICOT-ROSEMARY GLAZED PORK LOIN

Steps:

• Preheat oven to 350°F.
• Remove any excess fat from the roast.
• Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle with salt and pepper.
• In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
• When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
• Insert meat thermometer so tip is in center of thickest part of pork.
• Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
• Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
• Cut roast into slices.
• Heat the reserved apricot mixture and serve with roast.