| | Directions | | Season the pork loin with salt and pepper. Place the pork loin in a roasting pan and bake at 325° until the meat reaches an internal temperature of 140°. Combine the brown sugar, mustard and cornstarch in a saucepan. Add the apricot nectar and vinegar. Cook over a medium heat, stirring constantly, until thickened. Pour 1/2 of the sauce over the roast. Put the roast back into the oven, basting with the remaining sauce every 15 minutes, until the roast reaches an internal temperature of 165°. Remove from the oven; cool. Slice the roast and pour the remaining sauce over the sliced pork. Put the roast back in the oven; heat well. |
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| Ingredients | | - |  | 3 pounds boneless pork loin |
| - | | salt and pepper to taste |
| - | | 2/3 cup firmly packed brown sugar |
| - | | 2 1/2 teaspoons dry mustard |
| - | | 2 tablespoons cornstarch |
| - | | 2 cups apricot nectar |
| - | | 4 tablespoons vinegar |
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