Apricot Glazed Pork Roast

Always bring meat out of the fridge 30-60 minutes before cooking so that it can come to room temperature to ensure even cooking.

Preheat oven to 375 F.

Heat oil in a Dutch oven over medium-high heat. Pat roast dry and liberally sprinkle with salt and pepper. Sear the roast in the pan until it is brown on all sides, about 5 minutes per side. The roast will lift free of the pan when it is ready to be turned. If you have to tug at it leave it another minute or two. Once all sides are seared, add chicken stock to pan.

Place pan in the oven and bake for 30 minutes, uncovered.

While the roast is in the oven, stir together the ingredients for the glaze and set aside.

After first 30 minutes of cooking pour glaze over the roast and continue cooking for an addition 30-45 minutes or until an instant read thermometer inserted into the center reads 145-150 F. When done, remove from the oven and let it rest 15 minutes before slicing so that the juices redistribute in the roast.

Leftover pan juices make a wonderful sauce on the side.

Serves 6-8.

Enjoy!