the lost pork loin recipe

I found it!

INGREDIENTS:

1/2 cup chicken broth
1/2 cup soy sauce
garlic, minced
dry mustard
dried leaf thyme
ground ginger
olive oil
chives
garlic powder
salt
pepper
1 boneless pork loin roast, about 4 1/2 pounds


Apricot Sauce:
1 jar (10 to 12 ounces) Apricot preserves, 1 1/4 to 1 1/2 cups
2 tablespoons chicken broth or dry sherry
1 tablespoon soy sauce


PREPARATION:

In a large food storage bag or glass bowl, combine 1/2 cup chicken broth, the soy sauce, minced garlic, dry mustard, thyme, and ginger. Add pork roast, turning to coat well. Cover and refrigerate for 4 hours, turning occasionally. Remove pork roast and discard marinade.

Place pork roast, fat side up, on rack in roasting pan. Bake, uncovered, at 325° for 1.5hr. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Add potatoes to roasting pan, bake for one more hour. [I think I covered everything with Aluminum foil for this last hour, because I was afraid the meat would dry out. Worked well.] Meat thermometer should reach 160°. Cover with aluminum foil and let stand for 15 minutes before slicing. Meanwhile, combine Apricot Sauce ingredients in a saucepan over medium heat. Heat, stirring constantly. Serve with sliced roast pork loin.