Name: Garlic and Apricot Roasted Pork Loin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6
Ingredients: ¼ cup Garlic Olive Oil; ¼ cup Apricot Balsamic Vinegar; 2 tbsp steak seasoning rub (e.g., Stubbs Pork Rub); 2 lbs boneless pork roast

Garlic and Apricot Roasted Pork Loin

Rated 5.0 stars by 1 users

Author:

Marcy Moore

Servings

4-6

Prep Time

10 minutes

Cook Time

60 minutes

Calories

460

This delicious roasted pork loin features the rich, savoury notes of Nelson Olive Oil Co.'s Garlic Olive Oil paired with the sweet tang of Apricot Balsamic Vinegar. The combination creates a beautifully marinated pork that is tender, juicy, and full of flavour—perfect for any dinner occasion.

Cook Mode

Ingredients

¼ cup Garlic Olive Oil
¼ cup Apricot Balsamic Vinegar
2 tbsp steak seasoning rub (e.g., Stubbs Pork Rub)
2 lbs boneless pork roast

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Directions

Marinate the Pork (2 hours to overnight): In a bowl, combine the Apricot Balsamic Vinegar and steak seasoning rub. Whisk well until the seasoning is dissolved. Add the Garlic Olive Oil and whisk until the mixture is well combined.
Marinate in the Fridge: Place the pork roast into a resealable plastic bag and pour in the marinade. Seal the bag, squeezing out any excess air. Marinate in the refrigerator for at least 2 hours, or overnight for best results. For extra flavor, squish the marinade around the pork periodically.
Preheat the Oven (5 minutes): When ready to cook, preheat the oven to 375°F (190°C).
Bake (60-70 minutes): Place the marinated pork and the marinade into a baking dish. Bake in the preheated oven, occasionally basting with the marinade, until the internal temperature of the pork reaches 145°F (65°C), approximately 1 hour.
Rest and Serve (10 minutes): Let the pork rest for 10 minutes before slicing. Spoon the pan juices over the meat before serving for added flavour.

Recipe Note

Tips:

Serve with roasted vegetables or mashed potatoes for a complete meal.For a more caramelized finish, broil the pork for the last 5 minutes of cooking.

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