5 lb. center-cut pork loin, boned and rolled
2 tbsp. oil
2 tbsp. olive oil
1/2 tsp. peppercorns
1 bay leaf
1 lg. garlic clove, minced
1/4 c. apricot brandy
1/4 c. dry white wine
2 tbsp. lemon juice
1 tbsp. crushed rosemary
2 c. chicken broth
2 tbsp. arrowroot
2 tsp. crushed rosemary
2 tsp. minced garlic
4 tbsp. pureed apricot jam

1. Marinate pork in mixture of oils, spices, brandy, wine and lemon juice for up to 24 hours.

2. Remove meat from marinade and place on rack in roasting pan. Roast at 350 degrees for approximately 2 hours or until internal temperature reaches 180 degrees. Baste occasionally with remaining marinade while it is cooking. Remove meat to a warm platter.

3. Measure 1/4 cup of pork drippings into saucepan. Add chicken broth and skimmed pan juices. Blend in arrowroot, rosemary and garlic. Add apricot puree and simmer 3 minutes. Strain and serve with meat.