Ingredients

• boneless pork sirloin roast (I used 1.7 pound)

• 1 teaspoon kosher salt

• 3/4 teaspoon pepper

• 3 cloves garlic, sliced

For Sauce

• 3/4 cup white wine

• 1 tablespoon coarse ground dijon mustard

• 1/2 cup apricot preserves

• 1/2 cup olive oil

• 1 tablespoon fresh rosemary

• pinch of red pepper flakes

• pinch of salt

Directions

Preheat oven to 375 degrees.

Pat pork dry and poke holes over the top of the meat with a fork. (I do this so any flavoring I use seeps into the meat). Sprinkle the entire roast with kosher salt and pepper (1/2 teaspoon salt on top of pork, 1/2 teaspoon on bottom. Divide the pepper in half for the top and bottom as well). Lay the garlic cloves over the top of the meat.

In a small saucepan, combine wine, apricot preserves, olive oil, dijon mustard, rosemary, salt and red pepper flakes. Whisk together and bring to a boil.  Continue to whisk as sauce is heating. Once it comes to a boil, turn off the heat and let it cool down for a couple minutes. Pour over the pork and place in your preheated 375 degree oven for 50-70 minutes. It took me 70 minutes for my oven.  I took the meat out of the oven at 135 degrees, covered my dish with foil and let the temperature raise another 10 degrees (ten minutes). I went by America’s Test Kitchen’s cookbook for my timing and temperature for the pork. Enjoy!

Until next time, Kris