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

Ingredients

  • 3½ cups water, divided
  • ¼ tsp. ground allspice
  • 20 dried apricots, pitted
  • 1 pork loin (3 lbs.), visible fat removed
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. dried thyme
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tsp. brown sugar
  • 1½ Tbsp. orange marmalade

Directions

  • In a medium bowl, bring 2½ 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 oven to 325°F.
  • 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 1½ hours, or until the temperature on the meat thermometer reaches 155°F. 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.

Recipe Information

Serves: 8

Ingredients

  • 3½ cups water, divided
  • ¼ tsp. ground allspice
  • 20 dried apricots, pitted
  • 1 pork loin (3 lbs.), visible fat removed
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. dried thyme
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tsp. brown sugar
  • 1½ Tbsp. orange marmalade

Directions

  • In a medium bowl, bring 2½ 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 oven to 325°F.
  • 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 1½ hours, or until the temperature on the meat thermometer reaches 155°F. 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat3g
Saturated Fat1g
Cholesterol110mg
Sodium500mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars7g
Protein36g