Apricot and mustard–glazed pork roast

Total Time
46 min
6 min
40 min
This is one of our favorite ways to cook pork roast. It's rubbed with an enticing yet simple combination of chopped garlic, rosemary, salt, and pepper. After the pork roasts for half an hour, brush it with the apricot jam-mustard sauce to put the taste really over the top. To complete the meal, we suggest serving the pork with roasted potatoes alongside. Here's how to do it while the pork is roasting: Toss 1 pound of halved fingerling potatoes with a little rosemary, salt, and pepper, and spray the potatoes with nonstick spray. Scatter in the roasting pan around the pork and roast until tender.



3 clove(s), minced


1 Tbsp, fresh, chopped or 1 teaspoon dried

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked lean and fat pork loin

1¼ pound(s), center-cut, trimmed

Apricot jam

2 Tbsp

Dijon mustard

2 Tbsp


  1. Preheat the oven to 400ºF. Lightly spray a roasting pan with nonstick spray.
  2. Stir together the garlic, rosemary, salt, and pepper in a small bowl. Rub the mixture over the pork. Place the pork in the prepared pan and roast 30 minutes.
  3. Stir together the jam and mustard in a small bowl and brush all over the pork. Continue to roast the pork until an instant-read thermometer inserted into the center registers 160ºF for medium, about 10 minutes longer. Transfer to a cutting board and let stand 10 minutes. Cut the roast into 12 slices. Yields 3 slices pork per serving.