Ingredients
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8 -10 garlic cloves, sliced in half (or use as much as desired)
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2 (8 ounce) bottles Italian salad dressing
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1/2 cup wine or 1/2 cup cider vinegar
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seasoning salt
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black pepper
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1/3 cup apricot preserves
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1/3 cup prepared mustard
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3 -4 tablespoons brown sugar (or to taste)
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1 (4 -5 lb) boneless pork loin roast (rolled and tied, pick out the largest roast or prepare two!)
Instructions
- Cut slits all over the pork roast, and insert a halved garlic clove in each hole.
- Place the roast in a large heavy-duty ziploc bag, or a large glass bowl.
- Add in the Italian salad dressing and wine (or cider vinegar).
- Turn bag to mix and coat the roast.
- Seal and refrigerate for 24 hours.
- When ready to cook, remove the roast and drain the marinade.
- Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast).
- Place the roast in baking dish and season with seasoning salt and pepper.
- Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!).
- Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees.
- Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking.
- Delicious!