Growing up, we always had turkey on Thanksgiving, Christmas and Easter. Stephen is not a fan of turkey, so we only have it on Thanksgiving, because it just seems right to have turkey on Thanksgiving. For our Easter feasts so far, I have tried lamb and ham. With Spring comes all the beautiful and lush scenery. A pallet of pastels and fragrant flowers. For Easter, I felt we needed something light. This year, I was anxious to try this recipe for apricot and mustard glazed pork roast. The vibrant image of the apricot’s orange flesh felt like spring to me.
Source: Family Circle
2/3 cup apricot preserves
2 tbsp grainy Dijon mustard
1 tbsp cider vinegar
1/2 tsp garlic salt
1/4 tsp black pepper
4 pound lean boneless pork roast
Heat the oven to 350 degrees.
In a small bowl, mix preserves, mustard, vinegar, garlic, salt and pepper. Place roast, fat side up, on a rack in a large roasting pan. Spread about 2/3 of the glaze all over roast.
Bake at 350 for 45 minutes. Brush on remaining glaze and roast another 35-40 minutes or until internal temperature reaches 150 degrees on an instant read thermometer.
Cover meat loosely with foil and let rest for at least 15 minutes. Temperature will raise to 160 degrees. Cut into very thin slices and serve.
Note: can be made up to one day ahead; do not slice. Cover and refrigerate until ready to serve.