Thursday, July 26, 2012

Recipe Review...Pork Loin with Apricot Rosemary Glaze from Betty Crocker

I found this recipe in an old Betty Crocker Magazine.  It looked good so I decided to give it a go....

I studied the recipe and gathered my ingredients...

3-lb pork loin roast
teaspoon salt
teaspoon pepper
cup apricot preserves
cup dry sherry, cooking sherry or apple juice       (I used apple juice)
teaspoons dried rosemary leaves, crumbled
cloves garlic, finely chopped (I never use fresh garlic because I am a garlic wimp....I used garlic powder and very little ) 
  1. Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
  2. In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
  3. Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork. (I cooked mine for 1hour and 30 minutes)
Makes 10 servings

It was a very good recipe.  I would give it an 8.5/10 on my cooking scale.  Next time I will make more of the glaze.  I felt like I needed more on the pork loin.
Happy Cooking Everyone...
Enjoy Your World!
Oh, Brodie says Hi!:-)


  1. Hi Kathiey, This looks so good, thanks for the tip of making more of the glaze. My Steve loves lots of sauce.

    Your dog is beautiful . . . the markings on his (her?) face are gorgeous.

    Thank you for stopping by . . . I am very pleased that you like my dragonfly photo.

    Have a great weekend and keep cooking up these yummy dishes. Connie :)

  2. Hi Kathiey, After I signed off, I thought about my husband's blog. He enjoys cooking and this recipe looks right up his alley. If I can get him to fix it, it turns into a win-win game. He loves to try new recipes, so, he's having fun . . . and I get out of cooking dinner, so, I'm happy. If you visit his blog and follow, I know that he will follow you back. He's one pretty great guy, I'm sure you will enjoy his blog (but then I kinda love the old fellow).

    Happy cooking, Connie :)