Roasted Pork Loin with Apricots

by Meri on July 6, 2013

As I mentioned in my previous post, apricots have been on our menu lately to assure we use them all up! This recipe was a no brainer to prepare since it’s one I had handy from my Mediterranean Diet Cookbook for Dummies. This recipe is great to serve to guests since it makes a beautiful presentation.

Glad I pulled this one out. I rarely make Pork Loin and forget how simple it is to prepare. Just mix your marinade and toss it in the oven for awhile. Other than bacon, this was the first time my kids have had pork. Can you believe that? Mark tried to explain that pork was from a pig which I don’t think Poppie was ready to handle. She took one look at her beloved “piggy”…













and chose not to eat any. Seeing that she hasn’t eaten any meat for the last few years I wasn’t too surprised. The other two missed the comment and went on eating what they assumed was chicken.


Roasted Pork Loin with Apricots


  1. 1 tablespoon olive oil
  2. One 1 to 1.5 pound pork tenderloin
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon ground coriander
  5. 1 tablespoon freshly grated orange zest
  6. 1 teaspoon ground ginger
  7. Nonstick cooking spray
  8. 1 small onion, cut into thin slices
  9. 1 cup chicken broth
  10. 1/2 cup thinly sliced dried apricots (I used fresh but see direction change below)
  11. 1 tablespoon butter
  12. 1 tablespoon flour
  13. 1/3 cup dry white wine
  14. Salt to taste
  15. 1/4 cup cilantro, chopped
  1. Preheat the oven to 350 degrees
  2. Rub the olive oil over the tenderloin. Combine the cumin, coriander, orange zest, and ginger in a small bowl and rub the spice mixture onto the meat.
  3. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and layer the onion slices on the bottom. Top with the tenderloin and add the chicken broth. *If using dried apricots, add here.
  4. Bake for 40 minutes or until the internal temperature reaches 145 degrees. Remove the tenderloin from the pan and place on a serving platter. Set the pan with the dried apricots aside.
  5. In a small saucepan, heat the butter over medium heat. Add the flour and whisk for 2 minutes. Add the pork pan drippings, apricots (dried or add the fresh here), and onions to the pan along with the wine and bring the mixture to a boil.
  6. Remove the mixture from the heat and season with salt to taste. Pour the apricot sauce over the tenderloin and top with the cilantro to serve.
Adapted from Recipe from the Mediterranean Diet Cookbook for Dummies, Wiley, 2012
3 Tomatoes

{ 2 comments… read them below or add one }

Nina July 24, 2013 at 3:32 pm

Yum, thanks for the recipe Meri. I love cooking with seasonal fruits. Apricots are so delicious and ripe right now!


Meri August 1, 2013 at 7:47 pm

You’re welcome!


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