Roast Pork with Apricot Glaze - Alabama Style 

4-5 lb. pork loin roast (boneless)
Seasoned salt
Pepper
2 yellow onions, sliced thinly
1 red bell pepper, sliced thinly
6 cloves of garlic, minced
1 cup or orange juice
1/2 cup of white wine
1 tsp. rosemary
8 cloves of garlic
Reynolds Cooking Bag
1 tbsp. flour

Wash the roast and pat dry. Cut 8 slits in the pork roast and fill each slit with a clove of garlic. Place flour in the cooking bag and shake around. Add the onions, bell pepper, and garlic. Put the roast on top of the vegetables. Pour the orange juice/white wine mixture on top of the roast. Season pork roast with salt, pepper, & rosemary. Roast the meat at 325º F. until meat thermometer indicates an internal temperature of 170º F. About 1/2 hour before roast is done, prepare
glaze.

Apricot Glaze:
2/3 cup brown sugar, firmly packed
2 tbsp. cornstarch
2 1/2 tsp. dry mustard
2 cups apricot nectar
4 tsp. cider or raspberry vinegar

In a large microwave-safe bowl, put the brown sugar, mustard, and vinegar. Dissolve the cornstarch in the apricot nectar. Place in the microwave and cook for 5-7 minutes on high. Check to see if the glaze has thickened. If it has, remove from the microwave. If it hasn't thickened, cook the glaze for 2 minutes more. Repeat until the glaze has thickened properly.

Remove roast from oven and let it "rest" 10 minutes. Slice and put on a serving platter. Serve the glaze on the side.