Ingredients

4 pounds pork boneless top loin roast (single uncut roast)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy
OR
1/4 cup apricot nectar
Crunchy Topping (below)
1/4 cup apricot preserves

CRUNCHY TOPPING
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt

Cooking Instructions

Heat oven to 325ºF.

Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork roll. Do not add water. Roast uncovered 1 1/2 hours. Remove toothpicks or string.

Prepare Crunchy Topping. Brush preserves over pork. Sprinkle with topping. Roast uncovered 30 to 60 minutes longer or until meat thermometer reads 160ºF. Cover and let stand 15 minutes before serving.

CRUNCHY TOPPING
Melt butter in 2-quart saucepan over medium heat. Stir in remaining ingredients. Cook and stir 1 minute; cool.

a. Cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat.

b. Repeat with other side of pork, cutting loose from inside edge; open flat to form rectangle.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)