Ingredients
1 boneless rolled pork loin roast (3 to 4 pounds), trimmed1 garlic clove, peeled and cut into lengthwise strips1 bottle (8 ounces) Italian salad dressing1/4 cup red wine vinegar1/4 teaspoon onion saltSalt and pepper to taste1/4 cup apricot preserves1/4 cup prepared mustard2 tablespoons brown sugar2 tablespoons butter, melted
Preparation
Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.
Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.
Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.
