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Nutrition Facts
Serving Size 179 g
(Approx. 12 Servings)
Amount Per Serving
Calories 200 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 260 mg 11%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 28 g
Vitamin A 6% Iron 8%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pork Loin with Apricot Sauce
Prep Time
15 minutes
Cook Time
1 h 30 m
Total Time
1 h 45 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 Tbsp chives, chopped
2 Tbsp oregano, chopped
2 Tbsp garlic, chopped
2 Tbsp rosemary, chopped
2 Tbsp thyme, chopped
1/2 cup(s) Italian flat leaf parsley, chopped
2 Tbsp lemon, grated
4 lemon, juiced
1/2 cup(s) extra virgin olive oil
1 Tbsp Dijon mustard
1 Tsp kosher salt
3 1/2 Lb pork loin
1/2 cup(s) Hill Country Fare Apricot Preserves
1/2 cup(s) orange juice
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Instructions

1
Combine chives, oregano, garlic, rosemary, thyme, parsley, lemon peel and juice, olive oil, Dijon mustard and salt in jumbo zipper bag, seal and shake. Add pork loin to bag, seal, turn over several times, refrigerate and marinate 2 hours or overnight.
2
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.
3
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.
4
Remove from grill, cover with foil and let rest 15-20 minutes before slicing.
5
Combine preserves and orange juice in microwave-safe dish and heat on high power 1 minute.
6
Serve sliced pork loin with 1 tablespoon sauce per portion.

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