Number of servings : 12
Prep time: 15 minutes + 30 minutes marinating
Cooking time: 2 hours
Type of meal : | Main Courses | Main Courses
Special diet :
2 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary leaves
3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 boneless pork loin roast (4 pounds), trimmed and tied
1 oven cooking bag (14-inches x 20-inches) with a nylon tie*
1 tablespoon all-purpose flour
1 jar (12 ounces) apricot preserves
1/4 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
- In a small bowl, combine the garlic, salt, rosemary, thyme, paprika, and pepper. Rub spice mixture into the roast, coating it completely. Cover tightly with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 325°F and set out a 13-inch x 9-inch x 2-inch 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 1-1/2 hours.
- To make the glaze: In a small saucepan, combine the glaze ingredients; stir over low-medium heat until the mixture begins to bubble, then simmer for 1 minute.
- 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, 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.
*You’ll find oven cooking bags (which keep the meat moist while it roasts) in most supermarkets.