ASIAN PORK LOIN

6-lbs pork loin, cut in 3/4-inch slices
4 garlic cloves, crushed
1 tsp. onion powder
1/4 tsp. white pepper
1/4 tsp. ground ginger
24-oz apricot nectar
3 Tblsp soy sauce
2 Tblsp sherry
1/4 cup brown sugar
1/4 cup cider vinegar
2 cups chicken broth
2 Tblsp cornstarch
1/4 cup water
Sliced green onion for garnish

Pound each slice of pork flat; dust lightly with flour and brown on both sides. Place in baking dish. Set aside.

Combine garlic, onion powder, white pepper and ground ginger adding enough water to make a smooth paste and add to the nectar, soy sauce, sherry, brown sugar, vinegar and chicken broth. Bring to a boil and simmer 10 minutes. Thicken slightly with cornstarch and water. Pour sauce over browned pork in baking pan.

Cover with foil and bake in 325 degree oven for 1 hour. Do Not Overbake. May be garnished with sliced green onion.