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1 pork loin roast, to 5 pounds
Salt and pepper to taste
2 cups apricot nectar
2/3 cup light brown sugar, firmly packed
2 tablespoons cornstarch
2 1/2 teaspoons dry mustard
1 1/2 tablespoons cider vinegar
1. Score fat on roast in a diamond design.
2. Rub salt and pepper over surface of the pork loin.
3. Place roast, fat side up, on a rack in a shallow roasting pan.
4. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325° for 1 hour and 45 minutes.
5. Combine apricot nectar and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. Reserve 1/2 cup apricot mixture for sauce.
7. Baste roast with remaining apricot glaze mixture.
8. Bake an additional 30 minutes or until meat thermometer registers 160°.
9. Remove roast to a serving platter, reserving 3 tablespoons drippings.
10. Set roast aside, and keep warm.
11. Combine reserved apricot misture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thoroughly heated.
12. Serve roast with sauce.
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