Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Yield: Serves 8
Ingredients:
- 4 pounds pork loin roast, rolled, boned, tied
- 1 jar (12 ounces) apricot or pineapple preserves
- 2 tablespoons light corn syrup
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup slivered almonds, optional, toasted*
Preparation:
While roast is cooking combine all ingredients, except almonds, in a saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer 2 minutes. Add toasted almonds, if using; keep sauce warm.
After 2 hours roasting time, spoon enough hot apricot sauce over roast to
glaze. Return roast to oven and baste often with sauce for 30 minutes or
until meat is ready to serve. Serve remaining sauce with the roast.
Serves 8.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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