Swedish Apricot Pork Loin

Apricot and pork make a great combination. You can thicken the sauce by adding a cornstarch slurry made by dissolving 1 tablespoon cornstarch in 2 tablespoons of water.

Serves: 8Hands-on: 30 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 8


  • 3 1⁄2 cups water, divided
  • 1⁄4 tsp. ground allspice
  • 20 dried apricots
  • 1 pork loin (3 lbs.), visible fat removed
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tsp. light brown sugar
  • 1 1⁄2 Tbsp. orange marmalade


  • In a medium bowl, bring 2 1⁄2 cups water to a boil over medium heat. Stir in the ground allspice. Add the dried apricots. Simmer uncovered, stirring occasionally, until the apricots have softened (about 5 minutes). Remove the apricots with a slotted spoon. Reserve the juice.
  • Preheat the oven to 325°.
  • With a sharp knife, make 10 slits across the pork loin. Rub the roast with salt, pepper, and dried thyme. Insert 1 cooked apricot in each slit.
  • Place the pork in a large roasting pan, with a meat thermometer inserted in the center. Place 1 cup water and the chicken broth in the bottom of the pan. Roast the pork for 1 1⁄2 hours, or until the temperature on the meat thermometer reaches 155°. Remove the roast and let it stand for 15 minutes.
  • While the cooked roast is standing, prepare the sauce. Finely chop the remaining 10 apricots. In a small saucepan, bring the chopped apricots, wine, brown sugar, and orange marmalade to a boil. Reduce the heat and simmer until thickened (about 5 minutes). Purée in a blender or food processor until smooth. Reheat and serve with the pork.