The recipe is courtesy of Betty Crocker.
2¼ hours 10 min prep SERVES 10
3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped
Preheat oven to 350 degrees.
Remove any excess fat from the roast.
Place roast in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spary.
Sprinkle with salt and pepper.
In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
Insert meat thermometer so tip is in center of thickest part of pork.
Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the therometer reads 155 degrees.
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160 degrees.
Cut roast into slices.
Heat the reserved apricot mixture and serve with roast.
This was very good so good in fact; that we forgot to take a picture after we took it out the oven, the smell while cooking was to die for. We were a little leery as we are not great fans of apricots but thought we would give it a try and boy are we glad we did. We used apple juice instead of the cooking sherry. This was a great way to cook a pork loin roast, we will make again, and next time take a picture. Try this one it was very tasty.