Apricot-glazed pork loin is a juicy and flavorful dish for summer grilling. Pork steaks are brushed with a mixture of apricot jam, soy sauce, garlic, and rice wine vinegar, then grilled until tender and lightly caramelized. A final apricot glaze adds shine and sweetness, while fresh thyme and rosemary bring balance.
The flavor starts on the grill, where the marinade serves as both a seasoning and a light coating. As the pork cooks, the apricot and soy caramelize slightly, creating a savory crust and keeping the meat juicy inside. The sauce adds a final layer rather than repeating the marinade. Apricot jam simmers with rosé wine, chicken stock, onion, chili, and fresh herbs until it reduces into a glossy glaze. It is served alongside the pork or brushed on just before serving.
Flavor Balance and Sauce Building
This apricot-glazed pork loin recipe is all about contrast and harmony. The sweetness of apricot, the saltiness of soy sauce, and the acidity from vinegar and wine come together in a way that keeps the dish bright and full of depth. Fresh herbs lift the richness, while grilling adds a subtle smoky edge.
The marinade and sauce work in different stages rather than repeating each other. The marinade builds a light coating that clings to the pork and develops flavor during grilling. The sauce, on the other hand, reduces separately and becomes a glossy finish that ties everything together on the plate.
Grilling All Year Round
I grill all year round, but in summer it becomes a much more fun way to cook dinner. Pork is a regular choice because it is budget-friendly meat in Finland and works well with bold flavors like apricot and chili.
Most of the time, I cook the whole meal on the grill. I keep it simple and cook outdoors whenever I can. I often add something fresh on the side, like a salad, slaw, or light vegetables. They balance the richer grilled flavors.
More Grilled Pork Recipes You Might Like
If you enjoy this recipe, try my Honey Garlic Pork Tenderloin, Pork Souvlaki Recipe, Grilled Pork Tenderloin with Vegetables and Herb Sauce, and Char Siu Pork Tenderloin. These grilled pork recipes bring different flavors while staying simple and juicy.
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Apricot Glazed Pork Loin Steaks
Equipment
- grill
- Mixing bowl
- Measuring cups and spoons
- Small saucepan
- Whisk
- Tongs
- Cutting board
- Chef’s knife
- Optional:
- Meat thermometer
Ingredients
Pork and Marinade
- 4 pork loin steaks
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 3 tbsp apricot jam
- 2 garlic cloves minced
- 1 tsp hot sauce
- 1 tbsp canola oil
- ½ tsp salt
- ½ tsp black pepper
Apricot Sauce and Glaze
- 2 tbsp butter
- 1 onion finely chopped
- ½ red chili finely chopped
- 1 garlic clove
- 1 dl (about ⅓ cup + 1 tbsp) apricot jam
- ½ dl (¼ cup) rosé wine
- 0.7 dl (⅓ cup) chicken stock
- 1 tsp rosé wine vinegar or white wine vinegar
- 2 tsp lemon juice
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Whisk together the soy sauce, rice wine vinegar, apricot jam, garlic, hot sauce, oil, salt, and pepper in a bowl.
- Add the pork loin steaks and coat them well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Remove the pork from the refrigerator about 30 minutes before grilling.
- Melt the butter in a saucepan over medium heat. Add the onion and chili and cook for 4–5 minutes until softened.
- Stir in the apricot jam, rosé wine, chicken stock, vinegar, thyme, and rosemary. Bring to a gentle simmer.
- Cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with lemon juice, salt, and black pepper. Reserve a few tablespoons of the sauce for glazing the pork.
- Preheat the grill to medium-high heat.
- Grill the pork loin steaks for 4–5 minutes per side, depending on thickness.
- During the final minute of grilling, brush the steaks with the reserved apricot glaze.
- Remove from the grill and let the pork rest for 5 minutes.
- Serve the pork loin steaks with the warm apricot sauce.
Notes
Serve with grilled vegetables, mixed salad, coleslaw, or new potatoes.
