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Grilled Pork Loin with Apricot Sauce

Grilled Pork Loin with Apricot Sauce

My H-E-B Texas Life Magazine

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2 reviews

Family-friendly

Quick and easy

Pair with Angeline Pinot Nior or Angeline Sauvignon Blanc

Prep Time:

15 minutes

Cook Time:

1 1/2 hours

Makes:

12 servings

Ingredients

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

• Sauce:

1/2 c. Central Market Organics Apricot Preserves

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

Instructions

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 temperature of 300°F). Add 4-5 charcoal lumps every 30 minutes during grilling time to keep fire 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°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 power 1 minute. Serve sliced pork loin with 1 Tablespoon sauce per portion.

Nutritional Information

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

Source:

My H-E-B Texas Life Magazine