Ingredients Jump to Instructions ↓

  1. 1 pork loin roast, about 4 to 5 pounds

  2. salt and pepper

  3. 2 cups apricot nectar

  4. 2/3 cup light brown sugar, firmly packed

  5. 2 tablespoons cornstarch

  6. 2 1/2 teaspoons dry mustard

  7. 1 1/2 tablespoons cider vinegar

Instructions Jump to Ingredients ↑

  1. Score fat on roast in a diamond design. Rub salt and pepper over surface of the pork loin. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325 for 1 hour and 45 minutes.

  2. Combine apricot nectar and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reserve 1/2 cup apricot mixture for sauce. Baste roast with remaining apricot glaze mixture. Bake an additional 30 minutes or until meat thermometer registers 160. Remove roast to a serving platter, reserving 3 tablespoons drippings. Set roast aside, and keep warm.

  3. Combine reserved apricot misture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce comes to a full boil. Serve roast with sauce.

  4. Serves 6 to 8.

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