Recipe by Kittencal@recipezazz
This recipe goes back many years, it is one of my family's favorites, I have served this many times to dinner guests and received rave reviews, plan ahead the roast needs to marinade in the fridge overnight.
Top Review by KLBoyle
WOW! Absolutely delicious, and so incredibly full of flavor. All with ingredients that I always have on hand which is great. DH is not the biggest pork fan but he could not stop raving about this, that's the true test :) This will definitely become one of my go-to meals. Thanks for posting another winner Kitten!
- 1 (4 -5 lb) boneless pork loin roast (rolled and tied, pick out the largest roast or prepare two!)
- 8 -10 garlic cloves, sliced in half (or use as much as desired)
- 2 (8 ounce) bottles Italian salad dressing
- 1⁄2 cup wine or 1⁄2 cup cider vinegar
- seasoning salt
- black pepper
- 1⁄3 cup apricot preserves
- 1⁄3 cup prepared mustard
- 3 -4 tablespoons brown sugar (or to taste)
- 3 tablespoons margarine or 3 tablespoons butter, melted
Directions See How It's Made
- Cut slits all over the pork roast, and insert a halved garlic clove in each hole.
- Place the roast in a large heavy-duty ziploc bag, or a large glass bowl.
- Add in the Italian salad dressing and wine (or cider vinegar).
- Turn bag to mix and coat the roast.
- Seal and refrigerate for 24 hours.
- When ready to cook, remove the roast and drain the marinade.
- Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast).
- Place the roast in baking dish and season with seasoning salt and pepper.
- Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!).
- Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees.
- Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking.