Apricot pork loin

Recipe Information

Ingredients

• One 3-pound boneless pork loin, trimmed

• 1 tablespoon extra-virgin olive oil

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 1 cup apricot preserves

• 2 tablespoons instant espresso powder

• 2 tablespoons Dijon mustard

• 4 teaspoons Worcestershire sauce

• 2 cloves garlic, minced

• 1/4 teaspoon ground clove

• 1/2 cup reduced-sodium chicken broth

Directions

• Preheat oven to 375 degrees Fahrenheit. Line a roasting pan or baking sheet with aluminum foil.

• Rub pork with olive oil, salt, and black pepper, and tie with kitchen string in 2-3 places to prevent flattening. Place in the prepared pan and roast 30 minutes, turning once.

• In the meantime, bring apricot preserves, espresso powder, mustard, Worcestershire, garlic, and clove to a boil in a small saucepan over medium heat. Cook 1 minute, stirring constantly. Remove from heat.

• Brush pork with 1/2 cup glaze, leaving the remainder in the pan. Continue roasting until a meat thermometer reads 140 degrees Fahrenheit, or 20-40 minutes more. Transfer pork to a cutting board and let cool 10 minutes.

• Add broth to remaining glaze in the pan, simmering 5 minutes over medium heat until slightly thickened.

• Remove kitchen string and cut pork into thin slices. Serve immediately with the sauce.

Nutrition (per serving)

• Calories: 258 cal

• Total fat: 9g

• Saturated fat: 3g

• Monounsaturated fat: 4g

• Cholesterol: 71mg

• Sodium: 290mg

• Potassium: 390mg

• Carbohydrate: 18g

• Fiber: 0g

• Protein: 25g