"Use apple jelly in place of the apricot preserves for a slightly sweeter flavor. This pork makes a quick transition from warm Sunday dinner to cool Monday lunch without compromising flavor. Serve with roasted red skin potatoes or mashed potatoes, broccoli spears or collard greens, and warm dinner rolls"
1/2 cup apricot preserves
1 tsp. salt
1 tsp. oregano
3/4 tsp. garlic powder
3lbs. boneless pork loin, trimmed
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° 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 thermometer registers 155° (slightly pink).
Let stand 10 minutes before slicing.
14 servings
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