Shelly's Recipe

SUNDAY ROAST PORK

Category: Roasts/Tenderloins - Pork

4 - 4 1/2 lbs boneless pork loin
3 large clove garlic, slivered
4 tbsp butter, room temperature
2 tbsp Dijon mustard
1 tsp dried thyme leaves
1/2 tsp pepper
1 cups chicken broth
1/4 cup dry white wine
1 tbsp apricot jam or preserves

Preheat oven to 350. Cut deep slits in pork loin and insert garlic slivers. Place roast in a shallow roasting pan. Set aside.

In a small bowl, mix together next 4 ingredients. Spread this evenly over pork. Heat broth, wine and jam together in a small pan until jelly dissolved and pour over roast. Roast pork on center rack of oven until cooked through, about 20 - 30 minutes per pound. Baste frequently, adding a bit more wine if necessary. Let pork rest for 15 minutes before slicing.