Ingredients
- 3-lb pork loin roast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 1/4 cup dry sherry, cooking sherry or apple juice
- 2 teaspoons dried rosemary leaves, crumbled
- 2 cloves garlic, finely chopped
Description
Rosemary Adds A Savory Flavor To The Sweet Glaze Showcasing Apricot Preserves And Sherry.
Betty Crocker
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