Ingredients:
- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 2 small cloves garlic, minced
- 2 tablespoons dry mustard
- 2 teaspoons dried leaf thyme
- 1 teaspoon ground ginger
- 1 boneless pork loin roast, about 4 1/2 pounds
- .
- Apricot Sauce:
- 1 jar (10 to 12 ounces) Apricot preserves, 1 1/4 to 1 1/2 cups
- 2 tablespoons chicken broth or dry sherry
- 1 tablespoon soy sauce
Preparation:
In a large food storage bag or glass bowl, combine 1/2 cup chicken broth, the soy sauce, minced garlic, dry mustard, thyme, and ginger. Add pork roast, turning to coat well. Cover and refrigerate for 4 hours, turning occasionally. Remove pork roast and discard marinade.
Place pork roast, fat side up, on rack in roasting pan. Bake, uncovered, at 325° for 2 to 2 1/2 hours, or until meat thermometer reaches 160°. Let stand for 15 minutes before slicing. Meanwhile, combine Apricot Sauce ingredients in a saucepan over medium heat. Heat, stirring constantly, until thoroughly heated. Serve with sliced roast pork loin.
Serves 6 to 8.
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