Apricot-Espresso Glazed Roast Pork Loin

Apricot-Espresso Glazed Roast Pork Loin

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. Recipe by Joyce Hendley for EatingWell.

From EatingWell: March/April 2011
Yield: 12 servings
Active Time: 30 minutes
Total Time: 1 1/4 hours

Ingredients

  1. 1 3-pound boneless pork loin, trimmed
  2. 1 tablespoon extra-virgin olive oil
  3. 3/4 teaspoon salt
  4. 1/2 teaspoon freshly ground pepper
  5. 1 cup apricot preserves
  6. 2 tablespoons instant espresso powder (see Note)
  7. 2 tablespoons Dijon mustard
  8. 4 teaspoons Worcestershire sauce
  9. 2 cloves garlic, minced
  10. 1/4 teaspoon ground cloves
  11. 1/2 cup reduced-sodium chicken broth

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 258 calories; 9 g fat (3 g sat, 4 g mono); 71 mg cholesterol; 18 g carbohydrates; 25 g protein; 0 g fiber; 290 mg sodium; 390 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 3 lean meat