1 (4-5 pound) boneless pork loin
½ cup apricot preserves
1 tablespoon orange juice
1 tablespoon balsamic vinegar*
Salt
Pepper
Olive oil
Nonstick cooking spray
Preheat oven to 400°. Spray the bottom of a roasting pan with cooking spray. Remove the pork from its wrapping, rinse it with water, and pat it dry with paper towels. Brush or rub it with olive oil, then sprinkle generously with salt and pepper. Place in roasting pan (you’ll want the layer of fat to be facing up) and roast, uncovered, at 400° for 20 minutes. Meanwhile, put the apricot preserves in a 2-cup glass microwave-safe measure, and heat in the microwave on High for 20 seconds. Stir, then mix in orange juice and balsamic vinegar.
When the roast has cooked at 400° for 20 minutes, remove it from the oven and reduce the oven temperature to 225°. Spread the apricot glaze mixture over the top of the pork. Cover the pan (use two layers of aluminum foil if your pan doesn’t have a lid—make sure the foil is crimped tightly all around the sides of the pan) and roast at 225° for about 6 hours, or until the meat can be pulled apart with a fork. Allow to rest, covered, for about 20 minutes. Serves 12-14. Leftovers can be shredded and mixed with barbecue sauce for sandwiches or frozen for later use.
From www.guiltychocoholicmama.blogspot.com