The one thing that I really like about this recipe is that it can work well in the spring or fall. This meal does take a bit of time to cook, but it is fairly simple. It is very tasty, so it is well worth the time invested. I prefer to choose recipes will naturally gluten-free ingredients so there is no concern about confirming the ingredients are gluten-free.
When I first went on the gluten-free diet, that is how I started out. It just simplified my life when I was in mourning for the foods I was missing. I found and learned a bunch of new recipes this way. Now that I am further along with the gluten-free diet & cooking, I don’t mind subbing ingredients to make a recipe gluten-free. But, I still like to share those naturally gluten-free recipes and ingredients so that those who are just starting out on the diet don’t feel so stressed out.
Apricot Glazed Pork Loin
Ingredients:
- 4 pounds pork loin roast, rolled, boned, tied
- 1 jar (12 ounces) apricot or pineapple preserves (I have never tried pineapple, but I bet it would be great too)
- 2 tablespoons light corn syrup
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup slivered almonds, toasted*
Directions:
- Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast uncovered at 325° for 2 hours.
- While roast is cooking combine all ingredients, except almonds, in a saucepan. Bring to a boil, stirring frequently.
- Reduce heat and simmer 2 minutes. Add toasted almonds; keep sauce warm.
After 2 hours roasting time, spoon enough hot apricot sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes or until meat is ready to serve. Serve remaining sauce with the roast.
Serves 8.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
I usually choose to serve this along side mashed potatoes, but brown rice, quinoa or baked sweet potatoes would also work well.
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