About 2 1/4 lb. boneless rolled pork loin
1/4 tsp. salt
Freshly ground pepper to taste
1/2 c. orange juice
1 tbsp. dry sherry (optional)
1 tbsp. smooth apricot jam
About 1/2 tbsp. butter

Rub pork with salt and freshly ground pepper. Boil orange juice and sherry quickly until reduced to half the original amount. Add apricot jam and butter, and stir until sauce is smooth. Place pork roll on the rack of an oven roasting pan, and oven roast at 350 degrees. Medium done: 20 to 25 minutes per pound plus an extra 20 minutes. Well done: 25 to 30 minutes per pound plus an extra 25 minutes. Baste occasionally with orange glaze. Leave pork roll in a warm oven to "rest" a few minutes, slice, and pour the remaining sauce over. 6-8 servings.

Good served with rice pilaf and a salad.