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Marinated Pork Roast With Apricot Sauce


"Sweet and tangy, incredibly simple, abundant in flavor! Bon appetit!"
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6 h 50 m servings 671 cals
Original recipe yields 6 servings (1 pork loin roast)

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  • Prep

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  1. Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
  4. Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
  5. Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 671 calories; 30.8 g fat; 37.5 g carbohydrates; 57.4 g protein; 166 mg cholesterol; 1541 mg sodium. Full nutrition

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Read all reviews 10
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Good combination of flavors that I adapted to use in the crockpot. I marinated the roast for several hours (used white wine and dijon because that is what I had) then browned it in a skillet and...

Love this recipe! I had everything on hand so I didn't have to run out for any ingredients. The sauce was simple and a big hit with my children. This recipe went right into my recipe box.

Fantastic! I didn't have sherry on hand but used port and some apricot liqueur. Marinaded overnight then browned the pork and cooked on low in a crock pot! This is an amazing recipe for pork sir...

Amazing! Holiday worthy and super simple! The "only" change I made was to add some of the marinade to the pan with some carrots. Delish!

Loved this! I will make again. The only thing I did different was I added worchester sauce because I was out of soy. My husband loved it!

Who couldn't love this recipe? I left out ginger because I've never like it, added green onions , used white wine instead, and added a little bit of oil to help with browning the meat in the ov...

This was very tasty! I let it marinade about 6 hours and made no changes to the recipe. The glaze makes this recipe a keeper. Will make this again!

We cut our pork loin roast into thick chops since just two of us. I Marinated all day in the marinade. We just grilled our pork loins on the gas grill since it was a bit warm for the oven. The p...

Yummy! I will confess that I was looking for a sauce/glaze when I found this recipe and used another marinade that I like. Next time I will try the marinade as well but, just the sauce is elegan...