This makes for an unusual but very good roast. It works with other red meats and chicken as well.


  • 3/4 cup apricot jam
  • 1/2 medium sweet onion, Vandalia or equal, finely minced
  • 1 cup orange juice
  • zest from one orange
  • 1/2 cup balsamic vinegar
  • pepper and salt to taste


  1. Cook all ingredients in a small sauce pan until bubbly. If you need more liquid, add a tablespoon or two of water or broth.
  2. Cook the roast. Halfway through the cooking, brush the roast chops with the glaze. Brush them again with glaze just before they are cooked.

Yield: Enough for a medium roast.


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