Rosemary and Apricot Roasted Pork Loin


  • 1-3/4 cups apricot preserves
  • 2 tablespoons plus 2 teaspoons fresh chopped rosemary, divided
  • 4 tablespoons grated lemon zest (about 4 lemons), divided
  • Two 3-pound boneless pork loins
  • 1/4 cup olive oil, divided

I love this combination of apricot and rosemary with the pork. It’s super easy to make, and the leftovers are also delicious as a sandwich or Panini!

Serves 10 to 12


Heat the oven to 400 degrees.

In a small saucepan, heat the apricot preserves, 2 tablespoons rosemary, and 2 tablespoons lemon zest over low heat until the preserves are melted, 3 to 4 minutes. Place the pork on a lightly oiled rimmed baking sheet (rub the sheet with about 1 tablespoon oil) and rub each pork loin with 1 teaspoon of the chopped rosemary, 1 tablespoon of the lemon zest, and 1 tablespoon of the olive oil. Roast for 50 to 55 minutes, basting each pork loin with the apricot mixture every 10 to 15 minutes, until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let rest for about 15 minutes before slicing and serving.