Recipes out of the Blond Box

1 cup + 2 tablespoons low-sodium chicken stock
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1/8 teaspoon ground cumin
1 ½ pound pork loin, rolled and tied
2 teaspoons olive oil
¼ cup chopped onion
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
juice of one orange
¼ cup water
½ cup julienned dried apricots
¼ cup sliced almonds, toasted
1 teaspoon grated orange peel
1/8 cup chopped cilantro
salt and pepper to taste

1. Combine 2 tablespoons chicken stock with cinnamon, cloves, and cumin; rub mixture onto the pork loin. Refrigerate for 4 hours or overnight.
2. Preheat oven to 350°.
3. Heat 1 tablespoon oil in skillet; over high heat, brown pork on all sides. Roast pork in pan in preheated oven, until internal temperature of pork reaches 150° (about 40 min.).
4. In the browning skillet, add remaining oil and sauté onions and garlic. Add remaining marinade mixture, juice, stock, Worcestershire sauce, and water. Boil, reduce heat, and simmer for 10 min. Add apricots, and simmer 5 min. Stir in almonds and orange peel; remove from heat. Stir in cilantro. Serve sauce over sliced, roasted pork.