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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.

Source: EatingWell Magazine, March/April 2011

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Recipe Summary test

total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a roasting pan or rimmed baking sheet with foil.

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  • 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.

  • Roast pork, turning once, for 30 minutes.

  • 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.

  • 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 degrees F, 20 to 40 minutes more. Transfer the pork to a clean 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. Serve with the sauce.

Tips

Equipment: Kitchen string

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

Nutrition Facts

254 calories; protein 26.1g; carbohydrates 18.2g; dietary fiber 0.1g; sugars 11.8g; fat 8.4g; saturated fat 2.8g; cholesterol 67.3mg; vitamin a iu 64IU; vitamin c 2.8mg; folate 0.8mcg; calcium 36.7mg; iron 1.1mg; magnesium 22.3mg; potassium 397.7mg; sodium 307.7mg; thiamin 0.5mg; added sugar 11g.

1 other carbohydrate, 3 lean meat

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