Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Package dried apricots
1 3-inch stick cinnamon
1/2 Lemon, seeds removed
1/2 c Water
1 c Apricot nectar
2 tb Orange juice
3 tb Honey
6 lb Loin of pork roast with
Bone tips Frenched

1. Remove twice as many dried apricot halves from the package as
there are bones on the roast and set aside. Place remaining dried
apricots, cinnamon, the juice from the lemon half, the remainder of
the lemon half cut into quarters, and the water in a medium-sized
heat-resistant, non-metallic bowl. 2. Heat mixture, uncovered, in
Microwave Oven 8 minutes or until apricots are tender. Remove
cinnamon stick and lemon peel chunks. 3. Add apricot nectar, orange
juice, and honey. Heat, uncovered. in Microwave Oven 2 minutes. 4.
Spread glaze over pork loin and heat, uncovered, in a shallow,
heat-resistant, non-metallic baking dish in Microwave Oven about 1
hour or 10 minutes per pound, or until meat thermometer inserted in
the thickest part of the meat registers 165øF. 5. While roast cooks,
baste meat with glaze. Place thickest section of roast to outside
edge of turntable. 6. Allow roast to stand wrapped in aluminum foil
15 minutes. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN MICROWAVE
OVEN. 7. Before serving, place two of the reserved apricot halves on
each bone tip. Press apricot halves firmly together so they stay in
place. Pork should be cooked to well-done.

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