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.
- 1 3-pound boneless pork loin, trimmed
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- 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
- Step 1
- Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
- Step 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.
- Step 3
- Roast pork, turning once, for 30 minutes.
- Step 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.
- Step 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.
- Step 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.
© Meredith Corporation. All rights reserved. Used with permission.
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