Roasted Pork With Apricots

This elegant yet comforting dish features tender roasted pork loin paired with a vibrant, sweet-and-savory sauce made from dried apricots, orange juice, and warm spices. The pork is marinated in a blend of cinnamon, cloves, and cumin before being browned and roasted to perfection. The resulting sauce is rich, aromatic, and slightly tangy, with the chewy texture of apricots and the crunch of toasted almonds adding delightful contrast. Perfect for a special weeknight dinner or a holiday gathering, this recipe balances hearty protein with bright fruit notes.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 601.4

Description

This elegant yet comforting dish features tender roasted pork loin paired with a vibrant, sweet-and-savory sauce made from dried apricots, orange juice, and warm spices. The pork is marinated in a blend of cinnamon, cloves, and cumin before being browned and roasted to perfection. The resulting sauce is rich, aromatic, and slightly tangy, with the chewy texture of apricots and the crunch of toasted almonds adding delightful contrast. Perfect for a special weeknight dinner or a holiday gathering, this recipe balances hearty protein with bright fruit notes.

Ingredients

Low-sodium chicken stock
Ground cinnamon
Ground cloves
Ground cumin
Pork loin, separable lean only, rolled and tied
Nonstick cooking spray
Chopped onion
Minced garlic
Orange juice
Worcestershire sauce
Julienned dried apricot halves
Sliced almonds, toasted
Salt, to taste
Black pepper, to taste

Directions

1
In a small bowl, combine 2 tablespoons of the chicken stock with the ground cinnamon, ground cloves, and ground cumin.
2
Rub the spice mixture all over the pork loin. Cover and refrigerate for at least 4 hours or up to overnight to allow the flavors to penetrate.
3
Preheat your oven to 350°F (175°C).
4
Heat a large skillet over high heat. Brown the marinated pork loin on all sides until golden brown. This takes about 3-4 minutes per side.
5
Transfer the browned pork to a roasting pan. Roast in the preheated oven for approximately 40 minutes, or until the internal temperature reaches 150°F for medium-rare.
6
While the pork roasts, coat the same skillet used for browning with nonstick cooking spray. Place over medium heat.
7
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions are softened and translucent.
8
Pour in the reserved marinade, the remaining 1 cup of chicken stock, orange juice, Worcestershire sauce, and 1/4 cup of water.
9
Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld and the sauce to slightly reduce.
10
Stir in the julienned dried apricots and continue to simmer for another 5 minutes until the apricots are plump and tender.
11
Remove the skillet from the heat. Stir in the toasted sliced almonds and grated orange peel.
12
Let the pork rest for 10 minutes before slicing.
13
Slice the roasted pork loin and serve topped with the warm apricot-orange sauce. Garnish with chopped fresh cilantro if desired.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 601.4kcal

% Daily Value *
Total Fat 22.0g34%
Saturated Fat 4.9g25%
Cholesterol 176.5mg59%
Sodium 979mg41%
Total Carbohydrate 34.6g12%
Dietary Fiber 11.2g45%
Sugars 10.1g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/roasted-pork-with-apricots/