Pork roast again

This will be brief because this dinner has been seen in some form or another many times before. Tonight we had Chipp and his friend Carol for dinner, so we decided to make the old standby: apricot glazed pork roast. We had it with cinnamon apples and Brussel Sprouts Lardons. This may sound suspiciously similar to a recent pork dinner I wrote about, and that's because it was quite similar, but there is one important difference to note! These brussel sprouts with bacon were from a different recipe, and if you're ever inclined to make brussel sprouts with bacon (which I suggest you should try) I would recommend using this recipe over the one from last time. This one comes from the Barefoot Contessa on Food Network, and it was excellent! Everyone admitted to not liking brussel sprouts when they were growing up, and yet all ate these with gusto and said they tasted nothing like the sprouts they remembered. The only thing I did different from the recipe was that I didn't use extra oil to cook the bacon because I figured it would let off enough grease at is was. The roast was also enhanced by olive oil that came directly from Italy complements of Carol, so our thanks to her for the lovely bottle of olive oil - we'll put it to good use! Here is how everything ended up: