Apricot-Glazed Roast Pork Recipe
Ingredients
| 2 1/4-pound pork center loin roast | ||
| Salt | 1 Dash | |
| Vegetable oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Peaches | 3 Medium, blanched | |
| Dry sherry | 3/4 Cup (16 tbs) | |
| Teaspoons | 1/4 Cup (16 tbs) | |
| 1 tablespoon each granulated sugar and teriyaki sauce | ||
Directions
Set pork loin on rack in roasting pan and sprinkle with salt.
Insert meat thermometer into center of roast, being careful thermometer does not touch bone.
Roast at 325 Degree F. until thermometer registers 170°F about 1 1/2 hours.
Remove pan from oven.
In 1-quart saucepan heat oil; add garlic and saute briefly.
Add remaining ingredients and bring to a boil.
Reduce heat and let simmer until sauce is thickened, about 5 minutes.
Spread over pork and return meat to oven; roast until sauce is bubbly and pork is glazed, about 5 minutes.
Insert meat thermometer into center of roast, being careful thermometer does not touch bone.
Roast at 325 Degree F. until thermometer registers 170°F about 1 1/2 hours.
Remove pan from oven.
In 1-quart saucepan heat oil; add garlic and saute briefly.
Add remaining ingredients and bring to a boil.
Reduce heat and let simmer until sauce is thickened, about 5 minutes.
Spread over pork and return meat to oven; roast until sauce is bubbly and pork is glazed, about 5 minutes.
Chef
