Tuesday, November 29, 2011

Apricot Glazed Pork Roast

So my family is really getting tired of pork because I've been on a pork roast kick lately.  I don't know why they don't like it as much as I do.  Oh well, I guess this week it'll have to be some beef and chicken for everyone.
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Here is the yummy pork roast recipe I served with the stuffing over the weekend while we had company for dinner.

Here's what you need:

3 lb. pork roast
2 Tbl. canola oil
salt and pepper
1/4 cup chicken stock

1 cup apricot jam
1-1/2 tsp. dried thyme (don't you just love thyme?  I do)
1 Tbl. Dijon mustard

Always bring meat out of the fridge 30 - 60 minutes before cooking so that it can come to room temperature and help obtain perfect cooking.

Preheat oven to 375 degrees.

Heat oil in a dutch oven over med-high heat.  Pat roast dry and liberally sprinkle with salt and pepper.
Sear the meat on both sides until brown, about 5 minutes each side.  The roast will lift free of the pan when it is ready to turn.  If you have to tug at it, leave it another minute or two.  Add chicken stock to pan.
Place pan in oven and bake 30 minutes, uncovered.

While the roast is in the oven, stir together the ingredients for the glaze and set aside.
Pour glaze over the top of the meat and continue baking an additional 30 - 45 minutes or until a meat thermometer inserted in the center reads 145 - 150 degrees.
Let rest 15 minutes so the juices can redistribute in the roast.

Leftover pan juices make a wonderful sauce on the side.
Ha!  You can tell I had stuffing on the brain when I took this picture. Oh well, the dinner was delish!

Serves 6 - 8



Here's the handy printable - Apricot Glazed Pork Roast


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