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
- Cook all ingredients in a small sauce pan until bubbly. If you need more liquid, add a tablespoon or two of water or broth.
- 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.