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

Have the butcher saw across the rib bones at the base of the backbone, separating ribs from the backbone.

Combine 2 jars strained apricots, honey, lemon juice, soy sauce, garlic, onion, ginger ale and pepper. Pour over roast and marinate overnight, turning occasionally. Place roast in broiler pan. Bake at 350 degrees for about 3 1/2 hours, basting often with marinade. Spread 1 jar of strained apricots on top of roast during last 5 minutes of baking.

Combine remaining jar of strained apricots with lemon rind, heat well; serve as sauce with roast. For easy carving, remove backbone and allow roast to stand for 15 minutes. Place roast on serving platter and garnish with whole apricots and watercress. Serves 8.