Apricot-Rum Glazed Pork

Apricot-Rum Glazed Pork


6 rib bone-in pork loin roast (about 3½ to 4 pounds), chine bone removed (see TIP)
Coarse salt and freshly ground black pepper
1 teaspoon Dierbergs olive oil
½ cup diced onion
2 large cloves garlic, minced
1 jar (12 ounces) apricot preserves
½ cup spiced rum
Freshly grated nutmeg
¼ cup chopped dried apricots
1 tablespoon chopped fresh parsley


Season roast with salt and pepper. Place roast bone-side down in shallow roasting pan.

Roast in 350°F. oven 1 hour.

Meanwhile, in small saucepan, heat olive oil over medium-high heat.

Add onion and garlic; cook stirring often until onion wilts, about 1 to 2 minutes.

Stir in preserves, rum, and nutmeg; bring to a boil and cook 5 minutes.

Reserve ½ cup of the Glaze for basting pork; stir apricots and parsley into remaining Glaze to serve with roast.

Add 1 cup water to roasting pan. Brush some of the reserved Glaze over roast; roast basing occasionally with Glaze until internal temperature is 145°F., about 15 to 30 minutes.

Place roast on cutting board; cover and let stand 10 minutes before slicing between bones. Serve with warmed apricot mixture.


Order bone-in pork loin roast 48 hours in advance from Dierbergs Meat Department. Ask to have the chine bone (backbone) removed for easier carving.

Servings: 6
Serving Size: Per 3-ounce cooked portion

Per Serving
Calories: 369
Cholesterol: 50 mg
Fat: 7 g
Sodium: 68 mg
Carbohydrates: 42 g
Protein: 27 g
Fiber: 1 g Saturated Fat: 2 g