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Roast Pork Loin with Apricot Sauce

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By Diana Rattray, About.com Guide

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Roast pork loin is marinated, roasted, then served with apricot sauce.

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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