Heat vegetable oil in a Dutch oven over medium-high heat.

Add the pork loin roast and brown on all sides.

Add minced onions, minced carrot, and chopped garlic to the Dutch oven.

Cook for 3 to 5 minutes, or until the onions are tender.

Pour in apricot nectar, dry mustard, and salt.

Add sufficient water to almost cover the pork.

Bring the mixture to a boil.

Cover the Dutch oven and bake in a preheated 375 degrees Fahrenheit (190 degrees Celsius) oven for 1 1/2 hours.

Check the meat with a thermometer; it should read 170 degrees Fahrenheit (77 degrees Celsius) when inserted into the thickest part.

Remove the pork loin from the Dutch oven and keep it hot.

Boil the pan juices for about 5 minutes, or until thickened to a sauce consistency.

Slice the pork loin and serve with the apricot sauce.

Garnish with watercress.