Ingredients:
3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or 1/4 cup cooking sherry or 1/4 cup apple juice
2 teaspoons dried rosemary leaves, crumbled
2 garlic cloves, finely chopped
Directions:
Preheat oven to 350 F.
Remove any excess fat from the roast.
Place roast in a 13×9-inch baking dish that has been sprayed with non-stick cooking spray.
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 thermometer reads 155 F.
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160 F.
Cut roast into slices.
Heat the reserved apricot mixture and serve with roast.
Servings: 10
Time preparation: 10 min.
Time total: 130 min.