1 cup low-sodium chicken stock, plus 2 tablespoons
--divided
1 Tbs ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground cumin
1 1/2 lb pork loin
--separable lean only
--rolled and tied
nonstick cooking spray
1/4 cup chopped onion
1 tsp minced garlic
1 cup orange juice
1 Tbs worcestershire sauce
1/2 cup julienned dried apricot halves
1/4 cup sliced almonds, toasted
--optional
1 tsp grated orange peel
2 Tbs chopped fresh cilantro
salt, to taste
black pepper, to taste


Combine 2 tablespoons chicken stock with cinnamon, cloves and cumin. Rub over pork; refrigerate 4 hours or overnight. Reserve marinade.2. Preheat oven to 350°F.3. In skillet, over high heat, brown pork on all sides. Transfer pork to roasting pan; roast about 40 minutes, until internal temperature of pork reaches 150°F (for medium-rare).4. Coat skillet with nonstick cooking spray. In same skillet, over medium heat, saute onions and garlic in cooking spray. Add remaining marinade mixture, juice, the remaining 1 cup stock, Worcestershire sauce and 1/4 cup water. Bring to a boil; reduce heat and simmer 10 minutes. Add apricots and simmer 5 minutes. Stir in almonds and orange peel; remove from heat. Stir in cilantro; season with salt and pepper.5. Serve over sliced, roasted pork.