12 oz Package dried apricots 1 3-inch stick cinnamon 1/2 Lemon, seeds removed 1/2 c Water 1 c Apricot nectar 2 T Orange juice 3 T Honey 6 lb Loin of pork roast with Bone tips Frenched 1. Remove twice as many dried apricot halves from the package as there are bones on the roast and set aside. Place remaining dried apricots, cinnamon, the juice from the lemon half, the remainder of the lemon half cut into quarters, and the water in a medium-sized heat-resistant, non-metallic bowl. 2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until apricots are tender. Remove cinnamon stick and lemon peel chunks. 3. Add apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven 2 minutes. 4. Spread glaze over pork loin and heat, uncovered, in a shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1 hour or 10 minutes per pound, or until meat thermometer inserted in the thickest part of the meat registers 165øF. 5. While roast cooks, baste meat with glaze. Place thickest section of roast to outside edge of turntable. 6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN. 7. Before serving, place two of the reserved apricot halves on each bone tip. Press apricot halves firmly together so they stay in place. Pork should be cooked to well-done.
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