Roasted Pork with Apricots and Sweet Spices

Ingredients

1 cup plus 2 tablespoons low sodium chicken broth, divided
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground cumin
1 1/2 pounds boneless pork loin rolled and tied
2 teaspoons olive oil
1/4 cup chopped onion
1 teaspoon minced garlic
1 cup Roberts Orange Juice
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup julienned California dried apricot halves
1/4 cup sliced almonds, toasted
1 teaspoon grated orange peel
2 tablespoons chopped cilantro
salt and pepper to taste

Preparation

Combine chicken broth, cinnamon, cloves and cumin; rub marinade mixture over pork cover and refrigerate 4 hours or overnight. Reserve any remaining marinade. Preheat oven to 350 degrees. Heat 1 teaspoon olive oil in skillet, brown pork on all sides, remove pork to roasting pan. Roast in oven until internal temperature reaches 155 degrees -- about 40 minutes. Transfer pork to cutting board, tent with foil; let stand 10 minutes. In same skillet, over medium heat, add remaining 1 teaspoon oil; stir in onion and garlic and cook until tender. Add reserve marinade mixture, orange juice, remaining cup of chicken broth, water and Worcestershire sauce. Bring to a boil, reduce heat and simmer 10 minutes. Add apricots, simmer 5 minutes. Stir in almonds, orange peel and remove from heat; stir in cilantro. Season with salt and pepper. Serve apricot mixture with sliced, roasted pork.

Recipe Contributed By: Marcia T. - Council Bluffs, IA