Recipe(tried): Sunday Dinner at Our House - Garlic Lovers' Roast Pork with Apricot Glaze, Broccoli with Red Pepper Strips

Hey, y'all! This is the first time that I have been able to post since Kristin's accident!

Today for lunch we had a wonderful autumn meal. We had roast pork, apricot glaze, broccoli with red pepper strips, macaroni and cheese, sweet potatoes baked Mama's way, biscuits with peach preserves, baked apple dumplings (Pepperidge Farm), CLAUSSEN pickles, and sweet tea with lemon.

It was wonderful to be able to cook in my own kitchen again! Here are the recipes!

GARLIC LOVERS' ROAST PORK

4-5 lb. pork loin roast
seasoned salt
pepper
8-10 cloves garlic
1 red bell pepper, sliced thinly
2 onions, sliced and separated into rings
1 can chicken broth (I used broth seasoned with roasted garlic)
1/2 cup white wine
1 Reynolds "Hot Bag"
1 T. flour

Preheat oven to 325. Place flour in hot bag and shake it so that it will get into the crevices of the bag.

Rinse pork roast. Cut each clove of garlic into three pieces. Make slits in the top of the roast and add a piece of garlic into each slit. Salt and pepper the pork roast and place it in the hot bag. Put the onions, bell pepper, chicken broth, and white wine into the hot bag.

Allow the roast to cook 45 minutes per pound. A meat thermometer should register 170 degrees when the pork is thoroughly cooked.

After the roast has cooked, remove it from the oven and let it "rest" for 30 minutes. Prepare glaze.

APRICOT GLAZE

2 cups apricot nectar
2/3 cup brown sugar, thoroughly packed
2 1/2 tsps. dry mustard
2 T. cornstarch
4 tsps. cider vinegar (I used balsamic)

I made this in the microwave because it is simpler.

Place the apricot nectar in a microwave-safe bowl. Add the brown sugar and mustard. Mix thoroughly. Mix the cornstarch and vinegar together until it is thoroughly mixed. If necessary, add a 1/2 tsp. more vinegar until the mixture is smooth. Add the cornstarch mixture to the apricot mixture. Cook on HIGH for 15 minutes. Check to make sure that the glaze has thickened. If it hasn't thickened to your liking, microwave on HIGH for 5-7 minutes until the glaze has thickened. Serve the glaze over pork roast.

BROCCOLI WITH RED PEPPER STRIPS

1 1/2 lbs. fresh broccoli
1 red bell pepper, sliced thinly
2 T. olive oil
seasoned salt

Wash broccoli. Add the broccoli, salt, red pepper, and olive oil into a large pot. Cook until broccoli is done.

MAMA'S SWEET POTATOES

Wash sweet potatoes making one sweet potato per person. Line a baking sheet with aluminum foil. Spray each sweet potato with PAM. Bake at 325-350 degrees for 1 hour or until potatoes are tender.

Remove the sweet potatoes from the oven and split each potato. Add butter (or margarine), a sprinkle of cinnamon and nutmeg, and brown sugar. Serve while hot. Delicious!

Happy fall and happy Sunday!