Pork these days, as you probably know, is so lean you have to use some more extreme measures to make sure it’s tender and juicy. We had a group of friends for dinner recently and I decided to do a pork roast. Dave did the shopping for me and bought a Costco boneless roast. Having had these before I knew it might be dry and tough if I didn’t make it otherwise. He bought a really large roast (much larger than the recipe calls for) so it took longer to roast, and I have lots of leftovers of the very tender, juicy meat.
What did I do? (1) I brined the pork roast for 24 hours; (2) I made a spicy apricot glaze and sauce to give it some zip; and (3) I used a meat thermometerto make sure we didn’t overbake it. All successful, I’m glad to report.
The recipe came from Hugh Carpenter’s book, Hot Barbecue. This guy, Hugh, is one helluva-good recipe creator. I’ve made apricot sides and sauces for pork before, but never with the flavor and zip this one had. This likely will be my new go-to recipe for pork. Everybody raved about it and I did too. I actually forgot to add the sesame seeds, green onions and cilantro to the sauce. It was great without, but if I made it again, I’ll definitely do so. The sauce is zippy hot (from the ginger and the Asian chile sauce added). I think the sauce would go well with chicken too.
The recipe indicated to remove the roast at 160°, but I took it out at about 152° and let it sit for about 15 minutes tented lightly with foil. The center of the loin was still medium-pink, but it was ever-so-juicy. It was 157° when I removed the meat thermometer and we began slicing.
Pork Loin (Roast) with Spicy Apricot Glaze & Sauce
Recipe: Hugh Carpenter, Hot Barbecue
NOTES: If you purchase a much larger pork roast to make this, don’t make more sauce, as this portion makes ample for probably 8-10 people. If you’re sensitive to spicy heat, reduce the chile sauce by half. This roast can also be done on a grill (also at 350°), or smoked (at 220°). Remove when meat has reached 155° to 157°.
1 1/2 pounds pork loin
Cooking oil to brush on grill rack, if grilling
SPICY APRICOT GLAZE AND SAUCE:
16 whole dried apricots — Turkish preferred (Trader Joe’s)
1 1/2 cups apricot nectar
3/4 cup sugar
1/2 cup distilled vinegar
1/2 cup water
1 tablespoon Asian chile sauce — or less, not more
1 teaspoon salt
1/3 cup minced ginger
3 whole garlic cloves — minced
2 tablespoons sesame seeds
2 whole green onions — minced
1/4 cup cilantro — chopped
1. If desired, brine the meat first, for 24 hours (I do). Several hours before cooking remove pork from brine and dry off with paper towels. Let sit out at room temp.
2. Trim off and discard any excess fat from the pork.
3. APRICOT SAUCE: In a non-reactive saucepan combine the apricots, nectar, sugar, vinegar, water, chile sauce, salt, ginger and garlic. Bring to a low boil, reduce the heat to a simmer, cover, and cook for 30 minutes. Let cool to room temp, then puree in a blender until completely smooth. Transfer to a bowl. Place the sesame seeds in a dry skillet and toast over medium heat until golden. Add the sesame seeds, green onions and cilantro to the glaze. Can be made ahead and refrigerated, but don’t add the sesame seeds, onions and cilantro until just before serving.
4. Make sure the pork has reached 60 degrees F before baking. Use about 1/3 of the apricot glaze to slather over the roast during the last hour before cooking.
5. Preheat oven to 350°. Insert a meat thermometer into a thick part of the meat, not touching any fat or bone. Brush the pork with a bit more of the apricot glaze a couple of times during the roasting process. Roast pork until the internal temperature reaches 155° degrees F, remove and allow to sit for about 10 minutes tented lightly with foil.
6. Place each slice of pork on a bed of the apricot sauce and pass the remainder in a bowl at the table. Be SURE to either heat all the plates; otherwise the pork will be cold by the time people begin to eat it.
Per Serving (assumes you consume all the glaze/sauce, which you won’t – note that each serving only has 11 grams of fat, so the high calories is in the carbs – the sugar and fruit – and you only use about 2 tablespoons or so per serving): 1626 Calories; 11g Fat (5.4% calories from fat); 42g Protein; 378 grams Carbohydrate; 48g Dietary Fiber; 53mg Cholesterol; 640mg Sodium.