Apricot-glazed pork roast

Ingredients

• 1 1/3 kg Boned pork loin, boned, with skin
• 260 g Apricot jam
• 230 g Orange jam
• 60 ml Honey
• 1 1/2 tbsp Cloves, whole
• 3/8 tsp Allspice, ground
• 3/8 tsp Ginger, ground
• 3/8 tsp Fresh ground salt
• 3/8 tsp Black pepper, ground

Method

1. Preheat oven to 180°C and set pork in baking dish.
2. Make diamond pattern all over pork, with a sharp knife.
3. Take cloves and press them at all the points where the diagonal lines intersect, 1 clove per diamond.
4. Season meat with salt and pepper.
5. In a medium saucepan, combine apricot and orange jam, honey, ginger, and allspice; heat over medium heat, and bring to a boil.
6. Reduce heat and simmer mixture until it reduces and thickens, about 5 minutes. Set aside 250ml to serve with the pork then brush pork gently with prepared glaze.
7. Bake for 1 hour, or until internal temperature is 72°C when checked with a meat thermometer, brushing every 15-20 minutes with glaze.
8. Let pork stand for 10 minutes before serving; serve with apricot-jam sauce.