Best Apricot Pork Roast Recipes

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees.
• 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 degrees 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 meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING

Steps:

• Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
• With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
• Preheat the oven to 350 degrees F.
• Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
• Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
• Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

APRICOT PORK ROAST

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

MARINATED PORK ROAST WITH APRICOT SAUCE

Steps:

• Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
• Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
• Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING

Steps:

• Preheat oven to 375°F.
• Make stuffing:
• Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
• Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
• Stuff and roast pork:
• Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
• Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
• Pat pork dry and and season well with salt and pepper.
• Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
• While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
• Slice meat and serve with sauce.

SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.

APRICOT-GLAZED PORK LOIN ROAST

Steps:

• Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.

CRANBERRY APRICOT PORK ROAST

Steps:

• If using the carrots, place them on the bottom of your slowcooker.
• Next, put the boneless pork roast in the slowcooker.
• In a small bowl, whisk together all remaining ingredients until well-blended.
• Pour sauce mixture over pork.
• Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

APRICOT MUSTARD GLAZED PORK ROAST

Steps:

• Preheat oven to 350.
• Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.
• Cover roasting pan with foil (for easier cleanup).
• Place pork roast on rack in pan.
• Pour about 2/3 of apricot-mustard mixture over roast.
• Bake at 350 degrees for 45 minutes.
• Pour remaining apricot-mustard mixture over pork roast.
• Bake another 45 minutes.
• Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.

APRICOT AND PECAN-STUFFED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
• Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
• Repeat with other roast half.
• Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each half, jellyroll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over rolls.
• Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
• Remove pork from pan and keep warm; reserve drippings.
• Pour reserved drippings in a small saucepan.
• Add cream and remaining salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.

PORK CROWN ROAST WITH APRICOT APPLE STUFFING

Steps:

• Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°. , To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast. , Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

ROAST PORK TENDERLOIN WITH APRICOT-MISO GLAZE

Steps:

• Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
• Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
• Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
• Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.

PORK ROAST OR CHOPS WITH APRICOT PINEAPPLE GLAZE

Steps:

• 1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
• 2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
• 3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
• 4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.

CROCK POT PORK ROAST WITH APRICOT AND HORSERADISH

Steps:

• Place onion slices in the bottom of a crock pot.
• Brown pork roast in a skillet on all sides.
• Place roast on onion slices.
• In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
• Cook on low for 8-10 hours.

PORK ROAST WITH APRICOT-RICE STUFFING

Steps:

• In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved., Stir in the rice, onion, parsley, butter, lemon zest, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender., Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate., Bake roast, uncovered, at 350° for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a thermometer reads 145°, basting twice with remaining preserves mixture., Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing.

APRICOT PORK ROAST WITH VEGETABLES

Steps:

• In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables., Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.

PORK CROWN ROAST /W APRICOT -APPLE STUFFING

Steps:

• 1. Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. Make a ball of foil and press into cavity the maintain shape in center.. Wrap bone tips with foil. Insert meat thermometer, making sure the tip does not touch bone. Roast at 325^ until thermometer reaches 150^. Prepare Stuffing: Dissolve sugar and bouillon in hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine the next 7 ingredients. Then add the softened apricots. Cook celery and onion in butter until tender; add to bread mixture. Remove foil from roast center; pack stuffing lightly into roast. Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160^ (roast time is about 2 1/2 to 3 hours total) . Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

APRICOT GLAZED ROAST PORK TENDERLOIN

Steps:

• Marinate pork overnight (or about 8 hours) in ginger, soy, and garlic mixture (make sure entire tenderloin is covered). Preheat oven to 450 degrees fahrenheit. Remove pork from marinade and wipe away all clinging garlic and ginger particles and place in a 2 qt. roasting pan. Set aside. In a 12 inch skillet over medium heat, melt butter and then add a little rum, all the preserves, and all the apricot halves. allow to lightly boil for a minute or two and reduce heat and simmer, adding splashes of rum as needed, for about ten minutes, or until apricot halves are mushy-but-solid and liquid lightly clings to fork. Pour glaze mixture over pork and arrange cooked apricot halves on top. Pour the rest of the rum (if any is left) in as well. Don't worry, the alcohol will cook off. Sprinkle rosemary and coriander over roast and cover. Roast, covered, at 450 for about 20 minutes or until inside temp of tenderloin reaches 160 degrees. Let sit, covered, about 5 minutes. Cut into medallions and serve. Just a minor oversight on my part: as the pork cooks, the soy will cook out into the pan, turning the "glaze" into more of a juice. It's still just as good, but if you want more of a traditional glaze, add the contents of the skillet to the individual medallions as you serve them.

APRICOT GLAZED ROAST PORK LOIN RECIPE

Steps:

• Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
• Tie kitchen string around pork in two or three places so it doesn't flatten while roasting. Rub salt and pepper all over the pork.
• Place the pork in the prepared pan. Roast pork, turning once, for 20 minutes.
• Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic, nutmeg and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, and then remove from heat.
• After the pork has cooked for about 20 minutes, brush all over with ½ 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, about 15-20 minutes more. Transfer the pork to a cutting board and let rest for 10 minutes.
• 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 into 6 even slices. Serve with the sauce.