Shirley's Recipes

Servings: 4

Source: Cooking Light/September 2004/Leanne Van Horn\\

Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.

1/2 teaspoon freshly ground black pepper\\

Name: Simply Roasted Pork
Key Ingredient: boneless pork loin
Preparation: rub; bake
Cuisine: American
Source: Cooking Light/Leanne Van Horn
Food Group: meat
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 1:30
Servings: 14

1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Flat-leaf parsley sprigs (optional)

Preheat oven to 425F.
Place preserves in a small saucepan over medium-low heat; cook 10 minutes or until melted; stirring occasionally. Keep warm over low heat.
Combine salt, oregano, garlic powder and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425F. for 10 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additonal 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until a thermometer registers 160F. (slightly pink). Let pork stand 10 minutes before slicing. Garnish with flat-leaf parsley sprigs, if desired.