Apricot Glazed Pork Roast

By garciamoss

Ingredients

• 1 4 pound pork loin roast
• 1/2 (12 oz.) jar apricot preserves
• 1/2 (12 oz.) jar orange preserves
• 1/4 cup honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon rosemary
• salt and freshly ground pepper, to taste
• cloves, optional

Preparation

Step 1

Preheat oven to 350ª F.
Take pork roast and place it, fat side up, in a 9x13-inch baking dish.
If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
Season generously with salt and pepper.
In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze.
Let pork stand for 10 minutes before serving.