Marinate pork loin roast with Wicker’s Original Marinade & Baste in ziplock bag for 2-5 hours, depending on taste.
Roast the meat on covered grill or in oven to appropriate degree of doneness.
During the last 15 -20 minutes of cooking, baste liberally with the glaze sauce.
The proportions may be increased – depending on the volume of glaze required
Simmer in saucepan 4 tablespoons of Wicker’s Original Marinade & Baste, 4 tablespoons of good domestic brandy and 1 or 2 slices of fresh ginger root for 3 to 5 minutes. Don’t cook on too high a heat so as to reduce the liquid too much.
Remove the ginger slices at this point.
Add 3 tablespoons apricot preserves.
Continue cooking over low heat, stirring until the preserves are reasonably dissolved into the liquid. Glaze is slightly thickened, but still somewhat runny.
After the roast has been sliced, drizzle any remaining glaze liquid over meat to taste.