Ingredients
1 4 pound pork loin roast
1/2 (12 oz.) jar apricot preserves
1/2 (12 oz.) jar orange preserves
1/4 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon rosemary
salt and freshly ground pepper, to taste
cloves, optional
Preparation
Preheat oven to 350ª F. Take pork roast and place it, fat side up, in a 9x13-inch baking dish. If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern. Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect. Season generously with salt and pepper. In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil. Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork. Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze. Let pork stand for 10 minutes before serving.
