Apricot-Glazed Pork Loin

  Preheat the oven to 350.

 Glaze

8 oz.               Apricot preserves

½ c.                Worcestershire sauce

¼ c.                Olive oil

1 t.                  Garlic, minced

1 t.                  Rosemary, dried

¼ t.                 Pepper

 Mix all ingredients in a small saucepan.  Cook over medium heat, stirring frequently, just until heated through.

 Place a 3-4 lb. Pork Loin Roast in a shallow roasting pan.   Spoon half of the glaze over the pork.  Bake and continue basting with remaining glaze every 15 minutes.  An instant read thermometer should register 145 to 150 degrees after about 2 ¼ hours.

 Let stand for 15 minutes before slicing.

 Notes:

·        If you purchase a whole pork loin, you can cut it into two or three roast sizes.  Often a half loin will come packaged with an automatic pop-up timer already inserted.

·        If you use tenderloin, you will only need to cook it for about 40 minutes.

·        Leftovers would make a great sandwich the next day.