2 1/4 lb Pork loin roast; rolled, boned
1/2 c Apricot preserves
1 tb Dijon-style mustard
1 ts Dried thyme
Nonstick cooking spray

Preheat oven to 325°F. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard and thyme in a bowl; stir. Brush 1 Tbsp apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.

Bake for 1 hour and 45 minutes or until meat thermometer registers 160°F (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing. Bring remaining apricot mixture to a boil; reduce heat and cook 2 minutes. Serve with the roast.

Makes 6 servings (3oz each).