A perfectly roasted beef loin is a special centerpiece for any celebratory meal, and when paired with a sweet and spicy apricot sauce, it becomes unforgettable. This roast beef recipe involves brining the beef to ensure tenderness and flavor, then seasoning it with a blend of aromatic spices before roasting to perfection. The apricot sauce, with its balance of sweetness, tang, and a kick of heat, adds a unique twist that will elevate this dish to a new level. Whether for a holiday feast or a weekend dinner, this roast beef loin is sure to impress.
Ingredients:
For the Roast:
- 3-4 pounds beef loin roast (fat cap trimmed to 1/8-¼ inch)
- 2 tablespoons of unsalted butter, cut into four pieces
Brine:
- 6 cups warm water
- 1/2 cup of coarse kosher salt (alternatively, use 1/4 cup of standard table salt)
- 1/2 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 1 cup ice cubes
Spice Mix:
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sweet and Spicy Apricot Sauce:
- 1/2 cup apricot preserves
- 3 tablespoons Asian sweet chili sauce
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons of low-sodium soy sauce
- 1-3 teaspoons hot sauce (e.g., Frank’s Original Hot Sauce)
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions:
Brine the Roast:
- In a spacious mixing bowl or pot, mix together warm water, kosher salt, light brown sugar, and apple cider vinegar.
- Stir the mixture until both the salt and sugar are fully dissolved.
- Toss in bay leaves and ice cubes to chill the brine.
- Once prepared, immerse the beef loin in the brine solution and place it in the refrigerator.
- Let it sit for a minimum of 4 hours, or up to 12 hours for a richer flavor.
- Remove the roast from the brine, rinse under cold water, and pat dry with paper towels.
Season the Beef:
- Preheat your oven to 375°F (190°C). In a small bowl, combine paprika, garlic powder, onion powder, chili powder, salt, and pepper to make the spice mix.
- Coat the roast generously with the spice blend, ensuring an even layer across its surface.
- Position the roast on a rack set within a roasting pan, and add small pieces of butter on top to enhance the flavor.
Roast the Beef:
- Roast the beef loin in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- For medium, aim for 140°F (60°C). Use a meat thermometer for accuracy.
- Once the roast reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing.
- This allows the juices to redistribute and ensures a juicy roast.
Prepare the Sweet and Spicy Apricot Sauce:
- While the roast is cooking, prepare the apricot sauce. In a small saucepan, combine the apricot preserves, Asian sweet chili sauce, balsamic vinegar, soy sauce, hot sauce (to taste), rosemary, thyme, oregano, and basil.
- Heat the mixture over medium heat, stirring occasionally, until it simmers and thickens slightly, about 5-7 minutes.
Serve:
- Slice the roast beef loin into thin slices and drizzle with the sweet and spicy apricot sauce.
- Serve the extra sauce on the side for dipping or drizzling over the roast.
Conclusion:
This Roast Beef Loin with Sweet and Spicy Apricot Sauce is the perfect combination of tenderness, spice, and a touch of sweetness. The brining process ensures that the beef is juicy and flavorful, while the spice rub adds depth. The apricot sauce provides a delightful contrast with its sweet, tangy, and spicy notes. Whether you’re serving it for a holiday meal or a special family dinner, this recipe will make a stunning and delicious centerpiece.
Roast Beef Loin with Sweet and Spicy Apricot Sauce
A tender, flavorful beef loin roast is brined,seasoned with a spice rub, and roasted to perfection, then served with a sweetand spicy apricot sauce. Perfect for special occasions or holiday feasts.
Ingredients
For the Roast:
- 3-4 pounds beef loin roast fat cap trimmed to 1/8-¼ inch
- 2 tablespoons of unsalted butter cut into four pieces
Brine:
- 6 cups warm water
- 1/2 cup of coarse kosher salt alternatively, use 1/4 cup of standard table salt
- 1/2 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 1 cup ice cubes
Spice Mix:
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sweet and Spicy Apricot Sauce:
- 1/2 cup apricot preserves
- 3 tablespoons Asian sweet chili sauce
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons of low-sodium soy sauce
- 1-3 teaspoons hot sauce e.g., Frank’s Original Hot Sauce
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
Brine the Roast:
- In a spacious mixing bowl or pot, mix together warm water, kosher salt, light brown sugar, and apple cider vinegar.
- Stir the mixture until both the salt and sugar are fully dissolved.
- Toss in bay leaves and ice cubes to chill the brine.
- Once prepared, immerse the beef loin in the brine solution and place it in the refrigerator.
- Let it sit for a minimum of 4 hours, or up to 12 hours for a richer flavor.
- Remove the roast from the brine, rinse under cold water, and pat dry with paper towels.
Season the Beef:
- Preheat your oven to 375°F (190°C). In a small bowl, combine paprika, garlic powder, onion powder, chili powder, salt, and pepper to make the spice mix.
- Coat the roast generously with the spice blend, ensuring an even layer across its surface.
- Position the roast on a rack set within a roasting pan, and add small pieces of butter on top to enhance the flavor.
Roast the Beef:
- Roast the beef loin in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare. For medium, aim for 140°F (60°C). Use a meat thermometer for accuracy.
- Once the roast reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures a juicy roast.
Prepare the Sweet and Spicy Apricot Sauce:
- While the roast is cooking, prepare the apricot sauce. In a small saucepan, combine the apricot preserves, Asian sweet chili sauce, balsamic vinegar, soy sauce, hot sauce (to taste), rosemary, thyme, oregano, and basil. Heat the mixture over medium heat, stirring occasionally, until it simmers and thickens slightly, about 5-7 minutes.
Serve:
- Slice the roast beef loin into thin slices and drizzle with the sweet and spicy apricot sauce. Serve the extra sauce on the side for dipping or drizzling over the roast.