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Monday, September 27, 2010


APRICOT-GLAZED PORK ROAST (from http://www.recipegirl.com/)

Serves: 6
Points: 6

2 to 2½ lb. boned, rolled pork loin roast
½ c. apricot preserves
1 T. Dijon mustard
1 tsp. dried thyme

Preheat oven to 325°F. Unroll roast; trim fat. Re-roll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard, and thyme in a bowl; stir. Brush 1 Tablespoon apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake for 1 hour and 45 minutes or until meat thermometer registers 160° (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing. Bring remaining apricot mixture to a boil; reduce heat, and cook 2 minutes. Serve with roast.