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

1

teaspoon salt

1/4

teaspoon pepper

1

cup apricot preserves

1/4

cup dry sherry, cooking sherry or apple juice       (I used apple juice)

2

teaspoons dried rosemary leaves, crumbled

2

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!
Kathiey:-)
Oh, Brodie says Hi!:-)