1 (5 lb.) pork loin roast
4 jars apricot baby food, divided
1/3 c. honey
1/2 c. lemon juice
1/2 c. soy sauce
1/2 clove garlic, minced
1 sm. onion, finely chopped
1 c. ginger ale
1/8 tsp. pepper
1 tbsp. coarsely grated lemon rind
1 (17 oz.) can whole apricots, drained
Watercress

Separate ribs from backbone. Combine 2 jars apricots, honey, lemon juice, soy sauce, garlic, onion, ginger ale, and pepper. Pour over toast; marinate overnight or at least 4-5 hours, turning occasionally.

Place roast in broiler pan. Bake at 350 degrees about 3 1/2 hours, basting frequently with marinade. Spread 1 jar of apricots on top of roast during the last 5 minutes of baking.

Combine remaining jar of apricots and lemon rind in saucepan. Heat well; serve as sauce with roast. For easy carving, remove backbone and allow roast to stand 15-20 minutes. Place roast on a platter; garnish with whole apricots and watercress. Yield 10-15 servings.