This recipe goes with Pork-and-Soba Noodle Bowl
Southern Living MAY 2006
1. Place pork roasts in a large zip-top plastic freezer bag, and add Double-Duty Marinade, turning to coat. Seal and chill 6 hours or up to 24 hours.
2. Remove pork from marinade, discarding marinade. Sprinkle pork evenly with pepper. Place on a lightly greased rack in an aluminum foil-lined roasting pan.
3. Bake at 400° for 50 minutes to 1 hour or until meat thermometer inserted into thickest portion registers 155°. Remove pan from oven, and cover with foil; let stand 10 minutes or until thermometer registers 160°. Remove roasts from pan, reserving drippings in pan; cut one roast into slices. Cover sliced roast, and keep warm. Cover and chill remaining whole roast.
4. Combine 1/4 cup pan drippings with 1/3 cup apricot preserves in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring once. Serve with sliced pork.
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