• 1 cup dried apricot halves
• 1/2 cup dry sherry
• 1 center pork loin roast, about 4 lbs. each, backbone cracked, excess fat trimmed
• 1 cup light or dark corn syrup
• 1 Tbs. orange peel, grated
• 1/2 cup orange juice
• 1/4 cup soy sauce

Preheat oven to 325°F. Combine apricots and sherry in a saucepan over medium heat. Cover and cook 3-5 minutes, stirring occasionally, until liquid is absorbed. Cut deep slits in meat directly over rib bones and insert 3 or 4 apricots in each slit. Place roast, bone-side down, on a rack in a roasting pan. Roast 20-25 minutes per 1 lb., or until a meat thermometer registers 160°F. Combine remaining ingredients in a saucepan over high heat. Bring to a boil, stirring frequently. Reduce heat to low and simmer 5 minutes. Set aside half of glaze to serve with pork loin. Brush pork frequently with remaining glaze during last 30 minutes of roasting. Serve with reserved glaze.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 153, fat 0.6g, 3% calories from fat, cholesterol 5mg, protein 2.8g, carbohydrates 35.3g, fiber 1.3g, sugar 20.7g, sodium 424mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 2.3, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wines are: Riesling, Cabernet Sauvignon, or Chardonnay.