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Grilled Pork Loin with Apricot Sauce
Prep Time:
15 minutes
Cook Time:
1 1/2 hours
12 servings

2 Tbsp. each: chives, oregano and garlic, chopped

2 Tbsp. each: rosemary and thyme, chopped

1/2 c. italian flat leaf parsley, chopped

2 Tbsp. lemon peel, grated

• juice of 4 lemons

1/2 c. H-E-B Extra Virgin Olive Oil

1 Tbsp. H-E-B Dijon Mustard

1 tsp. kosher salt

3 1/2 lb. pork loin


1/2 c. Central Market Organics Apricot Preserves

1/2 c. H-E-B Orange Juice


Combine chives, oregano, garlic, rosemary, thyme, parsley, lemon peel
and juice, olive oil, Dijon mustard and salt in a jumbo zipper bag, se
al and shake. Add pork loin to bag, seal, turn over several times, ref
rigerate and marinate 2 hours or overnight.
Prepare gas or charcoal grill with an indirect grilling side (an ashen
or low heat temperature of 300°F). Add 4-5 charcoal lumps every 3
0 minutes during grilling time to keep fire going. Remove pork from ma
rinade, drain and place on indirect side of grill, close lid and grill
1-1/2 hours or until internal temperature of thickest part of meat re
ads 160°F. Remove from grill, cover with foil and let rest 15-20 m
inutes before slicing.
Meanwhile combine preserves and orange juice in a microwave-safe dish
and heat on high power 1 minute. Serve sliced pork loin with 1 Tablesp
oon sauce per portion.

Nutritional Information

Serving size: 1, Calories: 240, Total Fat: 12g, Saturated Fat: 3g, Cho
lesterol: 70mg, Sodium: 110mg, Carbohydrates: 6g, Protein: 21g


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