Apricot, Orange, and Rosemary Glazed Pork Roast

This glazed pork roast is special enough for Easter, but easy enough that you aren't in the kitchen all day, too.  Make the glaze a day or two in advance to save you even more time.

Apricot, Orange, and Rosemary Glazed Pork Roast

• 1 - 3lb pork loin roast, trimmed
• 1 t salt
• 3/4 t freshly ground black pepper

Glaze:

• 1/3 C dried apricots, chopped
• 1 T fresh orange zest
• 2 T honey
• 3/4 C filtered water
• 1/4 C dry sherry
• 1 ½ T fresh minced rosemary leaves
• 1/4 t red pepper flakes (optional)
• 3 garlic cloves, minced 

1. Preheat the oven to 350 degrees F. 
2.  Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.
3. To make the glaze, combine all the glaze ingredients in a saucepan. 
4. While stirring, bring to a boil and cook over med-low heat until well combined and thickened to the consistency of a slightly runny jam. 
5.  Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce. 
6.  Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F. 
7.  Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.