1 (5 lb.) center cut pork loin
2 tbsp. oil
2 tbsp. olive oil
1 tbsp. white peppercorns
1 bay leaf
1 lg. clove garlic, chopped
2 tbsp. apricot brandy
1/4 c. dry vermouth
2 tbsp. lemon juice
1 tbsp. crushed rosemary
2 c. chicken stock
2 tbsp. Arrowroot
2 tsp. crushed rosemary
2 tsp. minced garlic
3 tbsp. apricot puree/apricot jam

Marinate pork in mixture of oils, spices and flavorings for up to 24 hours. Remove meat from marinade and place on bones in roasting pan. Pour remaining marinade over meat and roast at 350 degree oven approximately 2 hours or until internal temperature reaches 180 degrees.

Measure 1/4 cup pork drippings into saucepan. Add chicken stock and skimmed pan juices. Blend in Arrowroot, rosemary and garlic. Add apricot puree and simmer 3 minutes. Strain and serve over sliced pork. Serves 8-12.