Instructions: Preheat oven to 350 degrees.

Place roast in shallow roasting pan. Roast for 1 hour. Combine 1/4 cup of the cranberry sauce and the apricot preserves. Spoon glaze over roast. Return to oven and continue roasting for 30 - 45 minutes longer or until meat thermometer registers 155 to 160 degrees. Remove from the oven and let stand 10 minutes before slicing.

To make sauce, melt 1 tablesppon of the better in medium saucepan. Add the green onions and bay leaf. Cook for 1 minute. Stir in wine or orange juice. Cook over medium heat until mixture has reduced to thick glaze, about 4 minutes. Stir in remaining cranberry sauce, broth, vinegar and pecans. Cook over medium heat until sauce thickens slightly - about 5 minutes. Reduce heat and stir in remaining butter until combined. Season sauce with salt and pepper. Remove bay leaf. Serve sliced, roasted pork with sauce.

Sandy Says: I love to cook and entertain at home. Every Christmas Eve I cook the same main course and potato dish and everyone loves it. [Note: The Potato Dish is Mashed Potatoes with Horseradish Cream, also in the swap collection.]

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