Apricot-Espresso Glazed Roast Pork Loin

Apricot-Espresso Glazed Roast Pork Loin

2 Reviews
From: EatingWell Magazine, March/April 2011

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 3-pound boneless pork loin, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup apricot preserves
  • 2 tablespoons instant espresso powder (see Note)
  • 2 tablespoons Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 1/2 cup reduced-sodium chicken broth

Preparation

  • Active

  • Ready In

  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.
  • Equipment: Kitchen string
  • Note: Look for instant espresso powder near the other instant coffee in well-stocked supermarkets.

Nutrition information

  • Per serving: 254 calories; 8 g fat(3 g sat); 0 g fiber; 18 g carbohydrates; 26 g protein; 1 mcg folate; 67 mg cholesterol; 12 g sugars; 11 g added sugars; 64 IU vitamin A; 3 mg vitamin C; 37 mg calcium; 1 mg iron; 308 mg sodium; 398 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 3 lean meat

Reviews 2

May 25, 2015
profile image
By: EatingWell User
Adaptable for quick prep,fabulous flavor I am a busy teacher and mom of 4, and I am always looking for new recipes for school nights. I switched up the roast for boneless cutlets, browned on both sides, and threw in the sauce. It cooked through in short order and tasted fabulous. My kids couldn't get enough of it. Next time, I will buy more meat. I'm sure it would be great as a roast for guests on the weekend. Pros: adaptable for quick prep, delicious, kids loved it Cons: none
April 21, 2014
profile image
By: EatingWell User
Loved by all for Easter dinner This recipe was a total success and loved by all my guests! Next time I will cut back a bit on the espresso powder (actually, I never did find any and settled for Via Italian Roast Instant coffee powder). Otherwise, perfection! Pros: The roast turned out perfectly and was accompanied by an incredible glaze and sauce Cons: Too strong a coffee taste