Meat
Apricot Ginger Glazed Pork Loin

Rub 1 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground sage 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt

Glaze 1 1-inch cube fresh ginger, roughly chopped 1/2 cup Dijon mustard 1/2 cup apricot preserves, jam, or jelly Dash light soy sauce Dash salt Dash freshly ground black pepper 1 3-pound boneless top loin pork roast, fat trimmed to no more than 1/4 inch

Preheat oven to 450F.

Combine rub ingredients. Cover pork loin with the Rub and massage into the meat.

Place the roast on a rack in a shallow pan. Put it in the preheated oven and immediately reduce the oven temperature to 325F.

Meanwhile, puree the glaze ingredients in a small food processor until smooth.

When the pork reaches an internal temperature of 120F, about 45 - 60 minutes, spread about half the glaze over the top and return to the oven for about 30 more minutes or until the meat reaches 150-160F.

Remove from the oven, loosely tent with foil to rest for 15 - 30 minutes.

Slice and top with the remaining glaze.

Notes

Glaze can be made in larger batches and frozen for later use.

Pork can be done on a gas BBQ with excellent results, and was one of my most requested catering favorites. Preheat the BBQ on direct medium heat, then place the rubbed loin directly on the grates and immediately reduce to low indirect heat.