The Other White Meat...

As Emeril would say: PORK FAT RULES! Well, so does this pork loin. The glaze on this roast is delicious and everyone had seconds at the table! YUM!

• Pork loin- either 2 (1 lb) loins OR a 2 lb. roast cut in half
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup apricot preserves
• 3 tablespoons chicken broth
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme- lovin using those garden herbs!
  

How-To:

I used a 2.5 lb. pork loin roast and cut it in half to cook up faster.

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork.
• Bake at 450° for 15 minutes. In a small bowl, combine the remaining ingredients; brush it over pork. Bake 15 minutes longer or until a meat thermometer reads 160°, basting occasionally with pan juices. Since my roast was bigger, it took about 15 minutes beyond the original 30 minutes. Just keep testing it until the thermometer reads 160 degrees.
  
• Let stand for 5 minutes before slicing to let the juices redistribute.

Serve with: I served this with fresh steamed broccoli and rice pilaf (box mix brand Far East)...it was a delicious meal!! Garnished with fresh thyme.
Oh, and the pan juices from the roast are awesome over the meat.