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Roast Loin of Pork with Apricot-Pineapple Glaze

  Season the pork loin with salt and pepper and place it in a small roasting pan. Add the water and cover. Bake in a preheated 375 F. oven for 3 hours. Remove the cover and pour some of the glaze over the meat. Reduce the heat to 350 and bake for another 30 minutes. Serve the remainder of the glaze with the meat.
  Glaze: Blend all the ingredients in a food processor, then bring them to a slow boil in a heavy saucepan. Simmer for 3 minutes, stirring constantly with a wooden spoon. Set aside, and serve hot or cold.

Serves 6

1 (6-pound) loin of pork, with bone
2 t. salt
1/2 t. pepper
1 c. water
Apricot-Pineapple Glaze:
1/2 c. cooked and pitted apricots
1/2 c. pineapples, cooked
1 T. arrowroot or cornstarch
1/2 c. red or white wine
1/4 c. brown sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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