Pork loin is a cut from the top of the rib cage; it yields a tender, lean meat and, like other cuts of pork, goes very well with both sweet, fruity sauces and herb-rich rubs. While many have a relatively uneasy relationship with pork – or abstain from it entirely – we have always prized the cheap-and-easy option for dinner. It requires only minimal prep and the succulent results pair well with a variety of side dishes. An ever-present necessity in our lives, it can feed a group effortlessly and looks reasonably fancy for dinner parties or visits from the in-laws.
A whirlwind trip to Costco bought us four juicy tenderloins, which we brushed generously with apricot preserves and balsamic vinegar. The loins were grilled for minutes over a hot grill, caramelizing the sweet sauce and making my stomach rumble with hunger as I reminisce. The final dish was impeccable. We would suggest preparing roasted asparagus or a butter lettuce salad tossed with lemon vinaigrette to complement the sweetness. We served it with straight up mac and cheese, but that’s a story for another post. In the meantime, fire up the grill and get to cooking!
Apricot Marinated Pork Loin
- 4 Pork Loins
- 11 oz Apricot Jam
- 1 Orange, juiced
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tbsp Apple Cider Vinegar
Combine all ingredients except for the pork loin in a bowl and put in the microwave for about a minute or until the jam gets warm enough for the rest of the ingredients to incorporate. Put about 3/4 of the marinade into a zip lock baggie with the pork loins and let sit about one hour. Keep remainder of marinade for grilling.
About 10 minutes before you cook, pre-heat the grill on high. You want high temperature to get the nice seared marks on the pork. Put pork loin on grill and reduce grill temperature to medium. Cook for about 8 minutes per side, brushing with the remaining marinade after flipping.
Once pork is finished to your liking (cooking times above will yield a juicy medium, so be sure to leave it on a little longer if you prefer your pork more well done) transfer pork to a dish, cover with foil and let rest for at least 10 minutes. Slice and serve!