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Apricot-Espresso Glazed Roast Pork Loin

Apricot-Espresso Glazed Roast Pork Loin
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WebMD Recipe from

A little espresso gives a robust edge to the sweet-tart apricot glaze for this roasted pork loin. There is a 20-minute cooking range for the pork because its thickness can vary—check your roast at the earlier range of timing to make sure you don’t overcook it.

Prep: 30 | Total Time: 75
  • 1 3-pound
    boneless pork loin, trimmed
  • 1 tablespoon
    extra-virgin olive oil
  • 3/4 teaspoon
  • 1/2 teaspoon
    freshly ground pepper
  • 1 cup
    apricot preserves
  • 2 tablespoons
    instant espresso powder
  • 2 tablespoons
    Dijon mustard
  • 4 teaspoons
    Worcestershire sauce
  • 2 cloves
    garlic, minced
  • 1/4 teaspoon
    ground cloves
  • 1/2 cup
    chicken broth, reduced-sodium
  1. Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
  2. Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, salt and pepper all over the pork. Place the pork in the prepared pan.
  3. Roast pork, turning once, for 30 minutes.
  4. Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
  5. After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
  6. Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.
Nutritional Information

Makes: 12 servings
  • Calories258
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol71 mg
  • Carbohydrates18 g
    • Dietary fiber0 g
  • Protein25 g
  • Sodium290 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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