Apricot Pork Loin (rotisserie)
alt.cooking-chat/Rich Gans

This is a recipe I use quite often. There is never any leftovers to worry about.

1 large pork loin - I buy mine from Costco
2 packages dried apricots
1 jar polaners apricot all fruit
for seasonings - ginger, granulated garlic, granulated onion, Lawry's season salt or your favorite season salt of just salt and pepper.

Cut the strings that hold the two halves together and separate the halves. Using a pastry brush, brush the flat surface only of each loin with a little all fruit. I find that gently warming it helps a bit. Try to leave about 1/2 inch of non-painted edge all the way around. Lay apricots on top of the all fruit up and down the center. Be as generous as you feel. Lay the other loin on top and tie them together about every 3/4 of an inch.

Cooking - This works well on any rotisserie, including the all electric ones. Season the outside with a generous amount of ginger, garic, onion and season salt. Allow to rest on the counter for a half hour to allow the seasonings to penetrate. Cook for about 18-20 minutes per pound at 350, depending on your taste. During the last 1/2 hour brush the surface often with more of the all fruit. Be sure to allow the loin to rest at least 10 minutes when you take it out to allow the juices to settle.

Serve with the usual condiments you like - mustard, sweet hot mustard, Chinese sweet & sour sauce, etc. Invite me to dinner.