Pork Roast

¼ cup apple jelly, melted

2 teaspoons dijon mustard

1 teaspoon dried sage leaves

1 (2-2.5 lb) rolled boneless pork loin roast

Relish

1 cup chopped, peeled, tart apple

½ cup sugar

½ cup chopped dried apricot

1 tablespoon vinegar

1. Heat oven to 325 F. Spray rack and shallow roasting pan with nonstick cooking spray. In small bowl, combine jelly, mustard and sage; blend well. Brush 2 teaspoons jelly mixture over roast. Place roast on sprayed rack in pan.

2. Bake at 325 F. for 1 ¾ to 2 hours or until no longer pink in center and thermometer inserted in center registers 160 F, brushing once with jelly mixture. Let stand 15 minutes before slicing.

3. Meanwhile, in small saucepan, combine all relish ingredients; mix well. Bring to a boil over medium heat, stirring constantly. Reduce to low; cook 10-15 minutes or until apples are tender, stirring frequently.

Serve Relish with Pork. Serves 6.