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Mustard-Glazed Pork Roast

1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
1 garlic clove, peeled and cut into lengthwise strips
1 bottle (8 ounces) Italian salad dressing
1/4 cup red wine vinegar
1/4 teaspoon onion salt
Salt and pepper to taste
1/4 cup apricot preserves
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons butter, melted

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

Printed from tasteofhome.com Jul 25, 2008

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Mustard-Glazed Pork Roast cont.

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
meat thermometer reads 160°. Combine the preserves, mustard,
brown sugar and butter; brush over roast during the last 15 minutes
of baking.

Yield: 8 servings.