Apricot Rosemary Pork Loin Recipes

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.

ROSEMARY-APRICOT PORK TENDERLOIN

Steps:

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

PORK LOIN WITH APRICOT-ROSEMARY GLAZE

Steps:

• Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
• In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). 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 thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.

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.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

ROSEMARY PORK LOIN WITH APRICOTS AND CRANBERRIES

Steps:

• You will also need: Heavy kitchen string or twine.
• Adjust oven rack to upper-middle position and heat oven to 250 degrees.
• Turn pork loin fat-side down.
• Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end.
• Brush cavity with some of the oil, and sprinkle generously with half the salt and pepper and 1 Tb.
• of the rosemary.
• Line cavity with sauteed garlic and apricots; sprinkle in cranberries.
• Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper.
• Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan.
• Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary.
• Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees.
• (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees.
• Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer.
• For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board.
• Stir juices around pan to loosen brown bits.
• Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs.
• of jelly; bring to a simmer.
• Mix cornstarch with the cold water; whisk into sauce.
• Simmer until lightly thickened.
• Slice pork and serve with a little sauce.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROSEMARY APRICOT PORK TENDERLOIN

Steps:

• 1. In a small bowl, combine the rosemary, 1 Tbs. oil, 4 cloves garlic, salt, and pepper; brush over pork.
• 2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425 degrees Fahrenheit for 15 minutes.
• 3. In a small bowl, combine the preserves, lemon juice and 2 cloves of garlic. Brush over pork. Bake 10-15 minutes longer or until the meat thermometer reads 160 degrees, basting occasionally with pan juices. Let stand for 5 minutes before slicing.