Janet, I've had this recipe for SO MANY years! It is in FARM JOURNAL'S COUNTRY COOKBOOK, copyright 1972. I started collecting cookbooks way before I married! It is a delicious recipe and it's just right for fall. I bought the pork loin roast at Winn Dixie, but it didn't have on the label the name of the cut. I've tried it with pork tenderloin and it's wonderful, too. You will just have to adjust the cooking time. I hope that your family enjoys it as much as mine does!

GLAZED PORK ROAST

4 to 5 lb. pork loin roast
Salt
Pepper
2/3 cup brown sugar, firmly packed
2 1/2 tsp. dry mustard
2 T. cornstarch
2 Cups apricot nectar
4 Tsp. cider vinegar

Rub roast well with salt and pepper; score fat on roast in a diamond pattern. Place roast, fat side up, on a rack in an open roasting pan. Insert meat thermometer into the center of the roast, not touching bone or fat. Roast meat in a slow to moderate oven (325 to 350) until meat thermometer indicates an internal temperature of 170 degrees. times vary with type of loin cut; center loin roast about 30 to 35 minutes per pound; blad loin or sirloin roast, about 40 to 45 minutes per pound.

About 30 minutes before roast is done, mix brown sugar, mustard, and cornstarch in a saucepan. Stir in apricot nectar and cider vinegar. Place over medium heat and cook, stirring constantly, until slightly thickened. Remove roast from oven and spoon about 1/2 cup glaze over it, reserving the rest of the glaze. Replace meat in oven until done. Remove roast from oven 20 minutes before serving for easier carving. Makes 8 servings.

P.S. I make my glaze in the microwave! I mix all the dry ingredients and then add the nectar and cider vinegar. I cook it for about 7 minutes on high. If it isn't thickened enough, I add 2 minutes more. If that still isn't enough, I increase the cooking time at 2 minute increments until it reaches the right consistency. No constant watching--no sticky pots--no burning. I LOVE microwave cooking! I make it in a microwave safe crockery bowl and this bowl is a breeze to clean.