Caputo's Farmhouse Roast Pork

Source: KSL.com Recipes...

Presented by Tony Caputo's
on April 10, 2001

1 boneless pork loin, 4 to 4 1/2 lbs
3 cloves garlic, slivered
1/2 stick unsalted butter, room temperature
2 T Dijon mustard
1 T fresh thyme leaves, chopped
1/2 t freshly ground black pepper
1 cup chicken broth
1/2 cup dry white wine
1 T apricot jam or preserves

Preheat oven to 350 degrees. Cut slits in the pork loin by inserting the tip of a knife, varying depth and distributing them well, insert the garlic slivers. Place in shallow roasting pan and set aside. In a small bowl, mix together the butter, mustard, thyme, and pepper. Spread thus evenly over the pork. Heat the chicken broth, wine, and jam together in a small pan until the jam dissolves, pour over the pork. Roast the pork on the center rack of the oven until the internal temperature reaches 160 degrees, about 20 minutes per pound. Baste frequently adding more wine if necessary. Let pork rest for about 15 minutes before slicing.