This recipe is originally from 'Cooking Light', but I got it from "Favorite Family Recipes". For the recipe direct from their site (including pictures) click here. We loved it!
Apricot Pork (originally from ‘Cooking Light’)
¾ c apricot preserves (or jelly)
1 t salt
1 t oregano
1 t garlic powder
½ t pepper
1 2-3lb boneless pork loin
Preheat oven to 425. Place the preserves in a small saucepan over medium-low heat, and cook 10 mins or until melted. Keep warm over low heat. Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan (with tin foil spread on the bottom). Bake at 425 for 30 mins. Brush ¼ c preserves evenly over pork. Bake an additional 10 mins. Brush remaining preserves evenly over pork. Bake an additional 10 mins or until thermometer registers 155 (slightly pink). Let stand 10 mins before slicing. Slice or put shredded over salads, in wraps or in sandwiches.
