Zesty Pork Loin With Apricot-Pan Sauce
Double-Duty Marinade
Cut the marinade recipe in half for the pork loin. It was originally meant to be used in 2 different meals, so it makes twice as much as you need for the pork loin.
Makes about 2 1/2 cups
Ingredients
* 1 cup lite soy sauce
* 6 tablespoons fresh lime juice (about 4 limes)
* 1/2 cup olive oil
* 1/4 cup water
* 1/4 cup honey
* 2 garlic cloves, pressed
* 4 teaspoons minced fresh ginger (you can substitute ground ginger, just remember to adjust your amount down by 1/3 when using the ground spice as opposed to the fresh ginger)
* 1/2 teaspoon crushed red pepper
Preparation
1. Whisk together all ingredients.
Pork Loin
Prep: 10 min., Chill: 6 hrs., Bake: 1 hr., Stand: 10 min.
Yield
Makes 6 servings
Ingredients
* 2 (2-lb.) boneless pork loin roasts (When using the smaller pork tenderloins, decrease the cooking time to 25-30 minutes.)
* 1 1/4 cups Double-Duty Marinade
* 1/2 teaspoon pepper
* 1/3 cup apricot preserves (I use the Smucker's sugar free since Dad's diabetic)
Preparation
1. Place pork roasts in a large zip-top plastic freezer bag, and add Double-Duty Marinade, turning to coat. Seal and chill 6 hours or up to 24 hours.
2. Remove pork from marinade, discarding marinade. Sprinkle pork evenly with pepper. Place on a lightly greased rack in an aluminum foil-lined roasting pan.
3. Bake at 400° for 50 minutes to 1 hour or until meat thermometer inserted into thickest portion registers 155°. Remove pan from oven, and cover with foil; let stand 10 minutes or until thermometer registers 160°. Remove roasts from pan, reserving drippings in pan; cut one roast into slices. Cover sliced roast, and keep warm. Cover and chill remaining whole roast.
4. Combine 1/4 cup pan drippings with 1/3 cup apricot preserves in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring once. Serve with sliced pork.
Southern Living, MAY 2006







