Generally, I can take pork or I can leave it. But when it's well made, which usually means well-seasoned and roasted with tons of garlic, I'm more amenable to eating it.

And that's exactly the case with this recipe. I got slammed with some horrible late-winter cough and chest cold recently, and ended up spending a couple days in bed.My husband, bless his heart, came to the rescue, knowing I would need a recipe for this column. To give credit where credit is due, this is one of his creations.Not only does he get a thumbs-up, I'm nominating him for Husband of the Year.Peach-Glazed Pork Roast2.5 to 3-pound boneless pork roast3-4 cloves of garlicSaltPepperGarlic powderHalf cup maple syrup1 small jar peach jam1 teaspoon sesame seedsPreheat the oven to 350 F. Slice the garlic into slivers, about one-eighth of an inch, then cut slits into the fat side of the roast, and insert garlic into slits.Season the roast well with salt, pepper and garlic powder. Allow to rest at room temperature for 15 minutes, then place the roast in the preheated oven and cook for half hour.Combine maple syrup and peach jam, stirring well. Brush on pork roast, and return to oven. Baste pork with glaze every 20 minutes.After an hour, sprinkle with sesame seeds, then continue roasting until the pork is cooked through, about 1.5 hours total cooking time, or until an internal meat thermometer reads 145-160 F.Allow roast to rest for about 10 minutes before slicing to serve.For Comfort & Joy recipes from past columns, visit

www.tnonline.com/lifestyle/comfort-and-joy.