Apricot Glazed Pork Roast

This apricot glazed pork roast is so delicious, with a juicy succulent inside, and crispy, charred on the outside. The salty taste of ham paired with the sweetness of the apricot and orange preserves yields a lovely blend of a savory and sweet dish.

In this recipe, I use apricot and orange preserves, but if you’ve got leftover marmalade or apricot jam, those will do just fine.

Apricot Glazed Pork Roast

Ingredients:

• 14-pound pork loin roast (6kg)
• ½ jar apricot preserves (12 oz.)
• ½ jar orange preserves (12oz.)
• ¼ cup honey
• ½ teaspoon all-spice
• ½ teaspoon ground ginger
• ½ teaspoon rosemary
• Cloves, optional
• Freshly ground pepper, to taste
• Salt, to taste

Apricot Glazed Pork Roast

Directions:

1. Preheat oven to 350° F.
2. Take pork roast and place it, fat side up, in a 9×13-inch baking dish.
3. If you have a fatty top layer, use a sharp knife to score a 1-inch-wide diamond pattern (don’t cut more than ¼ inch deep) over the entire ham.
4. Season the pork generously with salt and pepper.
5. Then press the cloves firmly into the top layer of the pork fat in the center of each diamond pattern.
6. In a saucepan over medium heat, combine the apricot and orange preserves, honey, ginger, all-spice, and rosemary, and bring to a boil.
7. Lower heat and simmer the mixture for about 5 minutes until it reduces and thickens up. Set aside 1 cup to serve with the pork.
8. Place in the oven and bake for about an hour, basting every 15-20 minutes with the glaze, or until the internal temperature of the pork roast is 160° on a meat thermometer.
9. Allow the pork to rest for about 10-15 minutes before slicing.
10. Serve and enjoy.