Printable Recipe: Apricot, Orange, and Rosemary Glazed Roast Recipe

Apricot, Orange, and Rosemary Glazed Roast

If you want to avoid sweating all day in the kitchen, one of the best Easter menu ideas you can have is to make your main dish a simple one. Well, you can't get much simpler than this! This pork roast comes together in approximated 4 milliseconds (okay, more like 12 minutes), and then all you've got to do it pop it in the oven. Talk about a quick and easy Easter meal!

The sauce is wonderful on the pork, and the meat comes out moist and fabulous. Serves about 10.

Ingredients:
1 (3 lb) pork loin roast, trimmed
1 tsp. salt
3/4 tsp. freshly ground black pepper
3/4 C. apricot preserves
1/4 C. orange marmalade
1/4 C. dry sherry
1 1/2 tbsp. fresh minced rosemary leaves
1/4 tsp. red pepper flakes (optional-- only if you like heat)
3 garlic cloves, minced

Instructions: 1. Preheat the oven to 350 degrees F.

2. Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.

3. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan.

4. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes.

5. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce.

6. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F.

7. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.

8. Reheat the remaining sauce (the microwave works a treat!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like).