Instructions

1. Rinse the apricots under cool running water. Pat the fruit dry using paper towels. Pit the apricots by slicing the fruit in half vertically, then twisting the two sections apart. Use the knife, or spoon if needed, to remove the pit. Chop the apricots into 1/2-inch pieces.

2. Add some liquid to a small saucepan. Use a fruit juice such as orange juice or pineapple juice to enhance the tanginess of the apricots. Add 1/4 cup of juice for every apricot you use.

3. Add seasonings and spices to the liquid, about 1 teaspoon for every apricot; seasonings and spices you can add include onion powder, garlic powder, ground cumin, ground cinnamon, chili powder, salt, ground black pepper and dry mustard. You also may use chopped onion and minced garlic, which should be cooked at the same time as the apricots. Add a small amount of brown sugar, such as 2 tablespoons for every apricot used, to enhance the sweetness of the fruit. Use a whisk to mix everything well.

4. Add the chopped apricots to the saucepan and heat on medium-high heat. Bring the mixture to a boil, stirring often with a wooden spoon, then reduce the heat to medium-low and simmer the mixture. Cook for about 10 minutes or until the apricots easily mash with the spoon.

5. Add the mixture to a food processor or blender and puree until it is smooth. Add the mixture back to the saucepan and simmer it on medium-low heat for about 20 minutes or until the mixture is reduced by at least 1/4.

6. Remove the pan from the heat and apply the tangy apricot sauce to the surface of your pork roast, using a food-grade brush. If you allow the sauce to cool before using, it will adhere to the pork roast much easier.