Apricot Glazed Pork Loin

This recipe would work well with any stone fruit. Try using peaches, plums, nectarines, pluots or plumcots instead of apricots. Keep in mind, the larger the fruit, the less you need. I would try using 2 of the larger fruits instead of 4.
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1 2lb center cut pork loin
4 apricots; diced
1/2c onion; minced
1 clove garlic; minced
1T brown sugar
2T rice wine vinegar
2T stone ground mustard
1/2t rosemary
1/2t thyme
1T canola oil
1t kosher salt
1t pepper

- In a sauce pan, saute onion and garlic in 1t of canola oil
- Add apricots, brown sugar, vinegar, rosemary, and thyme.
- Simmer apricot mixture on low until the fruit is soft.
- Blend the apricot mixture with an immersion blender and allow to cook down until thick.
- Once thickened, remove the sauce from the stove and whisk in the mustard.
- Sprinkle pork loin with salt & pepper and sear on all sides in a hot pan with the remaining canola oil.
- Move seared pork loin to a roasting pan with rack, and spread liberally with the apricot glaze.
- Cook at 400* for 35-40 minutes or until roast is cooked to desired doneness (cooking times will vary based on the thickness of your pork loin).

Serves 8

(nutrition information pending)