I halved the recipe and used a 4 lb loin roast and it certainly made plenty for my BF and I, with lots of leftovers. And considering the roast was les than 8 bucks the recipe definitely a keeper. I can totally see myself serving this to company. Next time I would probably mince and then saute the garlic as jrbaker suggested as the BF wasn't too crazy about the whole cloves. I also coarsely chopped the apricots. Although my roast was at room temp, it did take quite awhile longer than the recipe stated (and the time was for an 8 lb roast too) so just give yourself some extra time. The sauce was quite good though very sweet. I think next time I'd like to try it with a more traditonal pork gravy (maybe drippings, chicken stock, white wine and some herbs).
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I halved the recipe and used a 4 lb loin roast and it certainly made plenty for my BF and I,...