It’s been sub-zero around here, so you can’t believe how happy I was to crawl home after a long commute and find that my dear wife had this waiting for me.
1/2 cup chicken broth
1/2 cup soy sauce or Bragg’s Aminos
4 cloves garlic
2 tablespoons dry mustard
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon orange zest
1/2 teaspoon dried rosemary
1 teaspoon ground ginger
1 boneless pork loin roast, about 4 1/2 pounds
6 ounces apricot preserves
2 tablespoons sweet vermouth or chicken stock
1 tablespoon soy sauce or Bragg’s Aminos
Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the broth, soy sauce, mustard, thyme, orange zest, rosemary, and ginger and give them a whirl until they are well-combined.
Put the roast in a Ziploc bag and coat with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is best. Remove pork roast and discard marinade.
Put the pork roast on rack in roasting pan fat side up. Roast at 350°F for 2 to 2 1/2 hours, or until meat thermometer reaches 150°F. Remove from oven and let rest 15 minutes.
While roast is resting, combine apricot preserves, vermouth, and soy sauce in a saucepan over medium heat. Cook until thoroughly heated. Serve with sliced roast pork loin.