Apricot Glazed Pork Loin
|Garlic||2 Clove (10 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary leaves||1 1⁄2 Teaspoon|
|Chopped fresh thyme/1/4 teaspoon dried thyme leaves||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Boneless pork loin roast/1 roast||4 Pound, trimmed and tied|
|All purpose flour||1 Tablespoon|
|Apricot preserves||12 Ounce (1 Jar)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Cider vinegar||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Curried fruit medley||1 Cup (16 tbs)|
1. ln a small bowl, combine the garlic, salt, rosemary, thyme, paprika, and pepper, then rub into the roast, coating it completely. Cover tightly with plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 325°F and set out a 13" x 9" x 2" baking pan. Spoon the flour into the cooking bag and shake to coat the inside. Unwrap the roast, place it in the bag, secure the opening with the nylon tie, then place in the pan. Using scissors, cut six 1/2-inch slits in the top of the bag. Roast for 1 1/2 hours.
3. To prepare the apricot glaze: In a small saucepan, combine the glaze ingredients; stir over moderately low heat until the mixture begins to bubble, then simmer for 1 minute.
4. Remove the roast from the oven, cut the bag open, and fold down the sides, being careful of the steam. Pour the glaze over the roast. Cook, uncovered, 30 minutes longer or until an instant-read thermometer inserted in the center registers 160°F. Transfer the roast to a large warm platter, remove the ties, and surround with Curried Fruit Medley. Serve with the pan juices if you wish and Wild Rice with Pecans.