Apricot Rosemary Pork Sirloin Roast



  • boneless pork sirloin roast (I used 1.7 pound)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 3 cloves garlic, sliced

For Sauce

  • 3/4 cup white wine
  • 1 tablespoon coarse ground dijon mustard
  • 1/2 cup apricot preserves
  • 1/2 cup olive oil
  • 1 tablespoon fresh rosemary
  • pinch of red pepper flakes
  • pinch of salt


Preheat oven to 375 degrees.

Pat pork dry and poke holes over the top of the meat with a fork. (I do this so any flavoring I use seeps into the meat). Sprinkle the entire roast with kosher salt and pepper (1/2 teaspoon salt on top of pork, 1/2 teaspoon on bottom. Divide the pepper in half for the top and bottom as well). Lay the garlic cloves over the top of the meat.

In a small saucepan, combine wine, apricot preserves, olive oil, dijon mustard, rosemary, salt and red pepper flakes. Whisk together and bring to a boil.  Continue to whisk as sauce is heating. Once it comes to a boil, turn off the heat and let it cool down for a couple minutes. Pour over the pork and place in your preheated 375 degree oven for 50-70 minutes. It took me 70 minutes for my oven.  I took the meat out of the oven at 135 degrees, covered my dish with foil and let the temperature raise another 10 degrees (ten minutes). I went by America’s Test Kitchen’s cookbook for my timing and temperature for the pork. Enjoy!

Until next time, Kris