Pork Loin Roast With Sweet and Spicy Apricot Sauce
This Pork Loin Roast will be some of the juiciest pork of your life, smothered in an irresistible apricot sauce that will have everyone licking their plates!
- 3-4 pounds pork loin roast, fat cap trimmed to ⅛-¼ inch (NOT pork tenderloin)
- 2 tablespoons unsalted butter sliced into 4 pads
- 6 cups warm water
- ½ cup kosher salt or ¼ cup table salt
- ½ cup light brown sugar
- ¼ cup apple cider vinegar
- 2 bay leaves
- 1 cup ice cubes
- SPICE MIX
- 2 tsp EACH paprika, garlic powder
- 1 tsp EACH onion powder, chili powder, salt
- ½ teaspoon pepper
- ½ cup apricot preserves
- 3 tablespoons Asian sweet chili sauce
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons reduced sodium soy sauce
- 1-3 teaspoons hot sauce (I used Frank’s Original Hot Sauce)
- 1 tsp EACH dried rosemary (crushed), dried thyme
- ½ tsp EACH dried oregano. dried basil
- Brine Pork: In an oven roasting bag, slow cooker liner, (or even grocery bag, whatever will fit the pork) mix salt with warm water until dissolved. (I place the bag inside a bowl to help prop it up.) Whisk in the brown sugar, vinegar and bay leaves, followed by the ice. Add the pork, tie the bag and make sure the pork is completely submerged. (Placing the bag in a bowl can help the pork stay sumberged.) Brine pork in the refrigerator for 90 minutes up to 24 hours. RINSE pork very well and pat very dry. Meanwhile:
- Sauce and Spice Rub: Whisk all of the sauce ingredients together in a medium bowl; set aside. Whisk all of the spice rub ingredients together in a separate small bowl; set aside.
- Prep: Preheat oven to 350 degrees. Lay a piece of foil in a 9×13 baking dish, long enough so it overhangs the dish (it will wrap up the pork later).
- Rub and Sear Pork: Evenly rub the dried pork all over with spice mix. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and just smoking, add pork loin (squeeze it in). Sear each side of the pork until golden, about 3-4 minutes, then transfer to the foil lined baking dish fat side up.
- Enclose Pork: Fold up the foil snuggly around the sides of the pork. Pour or brush ⅓ cup sauce over the pork, then top with 4 pads of butter. Top the pork with another piece of foil and tightly close.
- Bake: Roast until the internal temperature registers 145°F (62.5°C) in the thickest part on an instant read thermometer, about 20-25 minutes per pound (60-75 minutes for a 3 pound roast – check early, DONT'T OVERCOOK!). This means the pork will be juicy and slightly pink in the middle.
- Rest and Slice: Remove the pork loin from the oven. Carefully remove the top foil and baste several times with some of the juices then transfer the pork to a cutting board. Let the pork rest for 15 minutes before slicing. Once sliced, brush with reserved sauce; dig in!
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