Onion Apricot Pork Sandwich

FOR THE PORK: Season loin with salt and pepper. Place vegetables in bottom of roasting pan. Place meat in pan fat side up. Roast uncovered in 325°F oven 21/2 hours.

Remove meat from oven when internal temperature reaches 160°F. Let roast rest at least 20 minutes before slicing.

Strain pan drippings. Discard vegetables, reserving drippings for sauce. Slice; shingle slices in 2 1/2" steam table and nap with reserved drippings.

FOR THE RELISH: Combine all relish ingredients except pepper. Cook over medium heat, stirring occasionally, for 40-45 minutes, until liquid is reduced and mixture is thick. Season with pepper and let cool. Keep chilled for service.

TO ASSEMBLE EACH SANDWICH: Cut ciabatta in half lengthwise. Spread 1/2 cup pina colada cream cheese on cut sides of ciabatta. On bottom half, layer 2 8-oz. spoodles of relish and 18 oz. (18 slices) of pork. Top with remaining half of ciabatta. Cut each sandwich into 6 equal pieces. Serve for catered luncheon buffet.