Source: Cork ‘n’ Cleaver Restaurant, Milwaukee, Wisconsin 1 (3 to 3-1/2 pound) boneless pork loin Seasoning salt to taste 1 (16 ounce) jar apricot preserves 1-1/2 teaspoons balsamic vinegar 1-1/2 teaspoons rice wine vinegar 4 tablespoons water Preheat oven to Read More …