recipelink.com Chat Room Recipe Swap – 2000-12-22
From: KellyWA

GLAZED PORK ROAST
Makes 8 servings.

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; blade 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.