Sunday, May 08, 2005

[ world-famous-recipes ] Apricot Glazed Pork Loin 

Apricot Glazed Pork Loin

* 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, toasted*

Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast
uncovered at 325° for 2 hours. 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; 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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