Sweet and tangy, incredibly simple, abundant in flavor! Bon appetit!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 325 degrees F (165 degrees C).

  • 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.

  • Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

671 calories; 30.8 g total fat; 166 mg cholesterol; 1541 mg sodium. 37.5 g carbohydrates; 57.4 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2014
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 transferred to my crockpot along with a sliced onion. I took the leftover marinade and heated it to a boil on the stovetop and added just the apricot jam. I poured this over the roast and cooked on low. The meat was very flavorful and the sauce was great over rice as well. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/04/2018
This was ok. The flavor was very subtle. I did marinate it over night. The sauce was good and might be better with chicken. I probably will not make again. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/12/2014
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 transferred to my crockpot along with a sliced onion. I took the leftover marinade and heated it to a boil on the stovetop and added just the apricot jam. I poured this over the roast and cooked on low. The meat was very flavorful and the sauce was great over rice as well. Read More
(7)
Rating: 5 stars
03/12/2014
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 transferred to my crockpot along with a sliced onion. I took the leftover marinade and heated it to a boil on the stovetop and added just the apricot jam. I poured this over the roast and cooked on low. The meat was very flavorful and the sauce was great over rice as well. Read More
(7)
Rating: 5 stars
01/03/2013
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. Read More
(4)
Advertisement
Rating: 5 stars
07/14/2014
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 sirlion/tenderloin/chops etc and I plan to use this for a future dinner party for special guests. It's great with garlic mashed potatoes as well! Thanks for the wonderful recipe! Read More
(4)
Rating: 5 stars
10/28/2013
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! Read More
(3)
Rating: 4 stars
03/18/2013
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 elegant simple and perfect for a pork loin. If the marinade is as good it will be a five star for sure. Read More
(2)
Advertisement
Rating: 5 stars
09/15/2013
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! Read More
(2)
Rating: 5 stars
03/21/2016
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! Read More
(2)
Rating: 5 stars
12/19/2013
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 oven then placed in crockpot after meat was golden brown on top and added glaze it was perfect juicy and enhanced my pallet! Will make again for sure!! Read More
(1)
Rating: 4 stars
04/09/2013
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 pork was so moist and simply tasted wonderful. The apricot sauce was a bit sweet for me and I really couldn't taste the Sherry or Soy in it but my husband loved it. I used Simply Fruit Apricot preserves. We're going to give this recipe another try but next time use the sauce as a basting while cooking and reserve a bit for dipping. Read More
(1)
Rating: 3 stars
07/04/2018
This was ok. The flavor was very subtle. I did marinate it over night. The sauce was good and might be better with chicken. I probably will not make again. Read More