Apricot Glazed Pork Roast

Apricot Glazed Pork Roast


A great main dish for any holiday or Sunday dinner.


  • 4 pound pork loin roast
  • 12 ozs apricot preserves
  • 12 ozs orange preserves
  • ¼ cup honey
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ½ tsp rosemary
  • salt and freshly ground pepper, to taste
  • cloves, optional


  1. Preheat oven to 350 F.
  2. Take pork roast and place it, fat side up, in a 9x13-inch baking dish.
  3. If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
  4. Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
  5. Season generously with salt and pepper.
  6. In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
  7. Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
  8. Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze.
  9. Let pork stand for 10 minutes before serving.