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Glazed Pork Loin with Apricot Sauce
one 4 pound pork loin roast
one 1 pound 14 ounce can of apricot halves
1/3 cup of sugar
1/4 cup of light syrup
3 tablespoons of vinegar
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of mace
1/8 teaspoon of ground cloves |
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Have the butcher cut pork roast butterfly style. Drain the apricots and reserve 1/2 cup syrup. Combine reserved syrup, sugar, corn syrup, vinegar, salt, pepper, mace and cloves in a saucepan. Bring to boiling point and cook for 3 minutes. Open the roast. Place 10 apricot halves on half the roast and secure apricots at front edge with wooden picks. Drizzle 3 tablespoons sauce over apricots. Fold roast over apricots and tie securely. Place in a shallow roasting pan and brush with sauce. Roast at 325ºF. for about 2 hours or until done, basting frequently with sauce. Add remaining apricot halves and simmer for 10 minutes. 6 - 8 servings
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