Pork Loin Roast with Apricot Glaze
6 to 8 lb. pork loin
2 to 3 cups white Zinfandel or similar (Note: may substitute apple juice if necessary)
1 cup dried apricots, chopped into large pieces
1 small jar apricot preserves
Salt and pepper meat before roasting
Sear meat on gas grill or grill pan just enough to get grill marks on all sides of meat. Transfer to a 9-by-13-by-2-inch glass baking dish, and cover halfway up with white zinfandel. Put apricots into the wine next to the meat and roast uncovered at 350 degrees for about an hour. Remove from oven and cover top of meat with jar of jam and return to oven for 10 minutes more. Be sure center of meat is at least 160 degrees before serving. Let rest for 10 minutes before carving into thin slices and serving with pan juices and apricots.
—Bert Deems Orza, Oklahoma City, OK