Apricot-Espresso Glazed Roast Pork Loin

March/April 2011

Your rating: None Average: 3.5 (17 votes)

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.

Apricot-Espresso Glazed Roast Pork Loin

2 Reviews for Apricot-Espresso Glazed Roast Pork Loin

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.

adaptable for quick prep, delicious, kids loved it
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!

The roast turned out perfectly and was accompanied by an incredible glaze and sauce

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner