Apricot Maple Glazed Pork Roast
Apricot maple glazed pork roast coated in a sticky-sweet sauce of apricot preserves, Dijon mustard, and maple syrup. Marinate, roast, and rest for juicy, glossy pork that works with a roast, loin, or chops.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
50 minThree pantry ingredients do the flavor work in this glaze: tangy Dijon mustard, fruity apricot preserves, and rich maple syrup. Together they cling to the pork in a sweet, sticky coat with a savory mustard backbone that keeps it from tipping into cloying.
The recipe flexes to whatever cut you have. A roast or loin marinates in a bag for anywhere from 30 minutes to overnight, then roasts in its own glaze. Chops get a quick sear and finish simmering in the sauce right on the stovetop.
Two temperature checkpoints matter most. Pull the pork from the oven at an internal 145°F (63°C) for meat that stays juicy and just barely blushing in the center, the way modern pork should be cooked. Then let it rest a full ten minutes before slicing so the juices settle back into the meat instead of running onto the board. Letting the marinated pork come to room temperature first helps it cook evenly.
Chef Tips
- Marinate overnight if you can. The longer the pork soaks, the deeper the apricot and Dijon flavor goes.
- Use an instant-read thermometer and pull the pork at 145°F (63°C). Carryover heat finishes it during the rest.
- Spoon the pan glaze over the sliced pork at serving so every piece gets that sticky coating.
Variations
- Swap peach or orange marmalade for the apricot preserves.
- Add a minced garlic clove or a pinch of red pepper flakes for a savory, spicy edge.
- Use whole-grain mustard in place of the Dijon for more texture in the glaze.
Ingredients
Directions
Mix together all ingredients.
Roast or Loin: Put pork into a large plastic bag and add mixed ingredients. Be sure to immerse pork in the ingredients. Remove air from bag and close. Let meat marinate 30 minutes to overnight.
When ready to cook preheat oven to 350℉ (180℃). Remove meet in bag from refrigerator and let it sit for 30 minutes at room temp. Spray cooking pan with cooking spray and place all ingredients from the bag into the cooking pan. Cook until internal temp is 145. This could take from 20 to 40 minutes. When done remove from oven and let sit 10 minutes before carving or serving.
Chops: Heat frying pan with a couple tablespoons of oil over medium high heat. Brown the chops for 3 to 5 minutes per side. Fry chops in batches if need be. When done put all cooked chops back into the frypan and add the glaze from the bag. Simmer over medium heat for 5 to 10 minutes.
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