Grilled Pork Loin with Apricot Sauce
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, seal and shake. Add pork loin to bag, seal
, turn over several times, refrigerate and marinate 2 hours or overnight.
Prepare gas or charcoal grill with an indirect grilling side (an ashen or low heat tempera
ture of 300°F). Add 4-5 charcoal lumps every 30 minutes during grilling time to keep f
ire going. Remove pork from marinade, 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 reads 160&de
g;F. Remove from grill, cover with foil and let rest 15-20 minutes before slicing.
Meanwhile combine preserves and orange juice in a microwave-safe dish and heat on high pow
er 1 minute. Serve sliced pork loin with 1 Tablespoon sauce per portion.
Serving size: 1, Calories: 240, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 70mg, Sodi
um: 110mg, Carbohydrates: 6g, Protein: 21g