"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Carolyn's Pork Loin with Apricot Glaze Recipe

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This recipe for Aunt Carolyn's Pork Loin with Apricot Glaze, by , is from Mary's Kitchen Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Fogle

Category:
Category:

Ingredients:  
Ingredients:  
1 - 12 oz Apricot Nectar
1/2 tsp Dry Mustard (can substitute 1 tsp yellow mustard)
2 tsp Soy Sauce
1 Tbsp Sugar
1/2 tsp Salt
1- 4 # Pork Roast Loin

Directions:
Directions:
Place apricot nectar in pot - boil to reduce to 1/2 volume
Mix in mustard, soy sauce, sugar and salt into nectar
Allow to stand for at least 2 hours
Place roast in baking pan (fat-side up)
Put 1/2 cup water in pan

Bake 30 to 35 minutes per pound at 325
Last 30 minutes - pour glaze over roast
Occasionally basting roast with gravy during last 30 minutes

Personal Notes:
Personal Notes:
Dave's favorite

 

 

 

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