By far, the best thing I inherited when my folks passed away two summers ago was my Mom’s recipe stash.
Most of the recipes were handwritten on scraps of paper. Some of the more “fancy” recipes were jotted down on note cards.
This is one of the “fancy” recipes—perfect for a cool fall evening, and even better with a glass of Riesling, Gewurztraminer or Pinot Gris.
APRICOT-GLAZED PORK ROAST
- 1/2 cup apricot preserves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 3-lb. boneless pork loin, trimmed
- Cooking spray
- Preheat oven to 425 degrees.
- Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
- Combine salt, oregano, garlic powder and pepper. Rub evenly over pork.
- Place pork on a rack coated with cooking spray. Place rack in a shallow roasting pan.
- Bake at 425 degrees for 30 minutes.
- Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes.
- Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
- Let stand 10 minutes before slicing and serving.