Glazed Pork Loin
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- 1 1/2 - 2 lb
- loin (the packaged hormel loins are really good for this)
- brown sugar
- peach or apricot preserves (i use polaner or smucker's sugar-free, even orange marmalade will be good, too)
- salt, pepper, seasoning salt
1Season loin with salt, pepper, and seasoning salt. Cover loin with brown sugar, coat loin well with preserves. Cover well with aluminum foil. Put in oven safe baking dish. Marinate in refrigerator for about an hour. Preheat oven to 350 degrees. Bake in oven for about 1 1/2 hours or until internal temp is 155 degrees. Let cool, then slice. Return to oven and baste with pan drippings for about 10 minutes or until browned. **NOTE: You can, of course, use a larger piece of loin, just just use same procedure. Sometimes I'll make bread using the different shaped bread tubes, slice the bread and loin into desired thickness and put on a pretty dish, serve with a good mustard or horseradish sauce for a shower, holiday, party, etc. This size loin is about the same size as the bread tube.