• 2½ lb. boneless pork loin
• 1 tsp. grated ginger
• 1 tsp. salt
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves
• ¼ tsp. black pepper

MARMALADE:

• 2 tbsp. butter or margarine
• 2 large onions cut in strips (about 4 cups)
• 1 cup chopped dried apricots
• 1 tbsp. sugar
• 1 tbsp. grated ginger
• 1 tbsp. grated orange peel
• ½ tsp. salt

Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the pork loin so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the meat. Make certain the meat is centered on the spit and well balanced. Using kitchen cord, secure the pork. Combine ginger, salt, allspice, cloves and pepper in a small bowl. Rub evenly over pork. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support.

Place the rack in the lower rack position with the rack down. Place the broiler/bake pan on the rack centering it below the pork. Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn the Rotisserie and Convection on. Meanwhile, cook onions in butter until softened. Add remaining marmalade ingredients and bring to a boil; reduce heat and simmer mixture 15 minutes or until mixture is thickened and almost all liquid evaporates. Keep warm. Allow pork to stand 5 minutes before serving. Serve with marmalade.

Makes 4 to 6 servings.