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Apricot Glazed Pork Loin with Roasted Root Veggies

This apricot glazed pork loin with roasted root veggies is a Sunday favorite at our house. It’s easy & fast, and leaves us with good leftovers. I found both recipes online. One was at about.com and the other was on allrecipes.com

Will Apricots Ripen After Picked?

If apricots are picked when they have some color on them, they will continue to ripen.

If the apricot is green, it will not ripen once it is picked.

Are Apricots Good For You?

Apricots are high in fiber and a good source of potassium and antioxidant carotenoids.

What Are Parsnips?

Parsnips are a root vegetable closely related to carrot and parsley.

Parsnips have a long tubular root that is cream colored.

Parsnips become sweeter after a good frost.

Parsnips are sweet, like carrots, but instead of that carroty flavor, they taste nuttier and more earthy.

Are Parsnips Good For You?

Parsnips are low calorie high fiber vegetables.

They are a good source of vitamin C, folate, and manganese.

Apricot Glazed Pork Loin with Roasted Root Veggies

Raised in the Kitchen - Carrian Cheney
154 days

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Apricot Glazed Pork Loin with Roasted Root Veggies

Apricot Glazed Pork Loin with Roasted Root Veggies

0 from 0 votes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes
Servings: 8

Ingredients

by: Diana Rattray

  • 4 lb roast pork loin
  • 12 oz apricot preserves or pineapple
  • 2 Tablespoons corn syrup light
  • 3 Tablespoons vinegar white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon almonds slivered; toasted

by: Christine L.

  • 3 Tablespoons butter
  • 3 Cups apple juice
  • 1 Cup white wine dry
  • 1 1/4 pounds turnips
  • 1 1/4 pounds parsnips
  • 1 1/4 pounds carrots
  • 1 1/4 pounds sweet potatoes
  • 1 1/4 pounds rutabagas
  • salt and pepper to taste

Instructions

For the Pork

  • Rub roast with salt and pepper.
  • Place on a rack in a shallow pan.
  • Roast uncovered at 325 for 2 hours (or I just put it in the crock pot).
  • Combine all other ingredients except almonds.
  • Bring to a boil, stirring.
  • Reduce heat and simmer 2 min.
  • Add toasted almonds, keep warm.
  • After 2 hours, spoon enough hot apricot sauce over the roast to glaze.
  • Return roast to oven and baste often with sauce for 30 min., or until meat is ready to serve.
  • Serve remaining sauce with roast. (or, I just spoon the sauce over the top when it's finished, because I never have time to glaze it.)

For the Veggies

  • Boil apple juice and wine in a large saucepan until reduced to 3/4 C. (about 30 min.)
  • Wisk in butter.
  • Preheat oven to 425 degrees.
  • Peel and cut veggies into 1/2 inch pieces.
  • Divide between 2 roasting pans.
  • Pour apple juice mix over veggies.
  • Sprinkle with salt and pepper.
  • Toss to coat.
  • Roast until veggies are tender and golden, stirring occasionally (40-60 min).
Nutrition Facts
Apricot Glazed Pork Loin with Roasted Root Veggies
Amount Per Serving (1 g)
Calories 687 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 141mg47%
Sodium 3700mg161%
Potassium 1866mg53%
Carbohydrates 88g29%
Fiber 11g46%
Sugar 48g53%
Protein 54g108%
Vitamin A 22113IU442%
Vitamin C 157mg190%
Calcium 777mg78%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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2 comments

  • I love your website…the printing is fabulous…

    • Reply
  • I’m bookmarking this. Those roasted root veggies sound so good.

    • Reply

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