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Fruit-Pecan Pork Roast Recipe

Photo by: Taste of Home

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This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

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10-12 Servings
Prep: 20 min. Bake: 1-3/4 hours + standing

Ingredients

1 boneless rolled pork loin roast (3-1/2 pounds)
1/2 cup chopped green onions
4 tablespoons butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preserves

Directions

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
Meanwhile, in a skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake roast 45 minutes longer or until a meat thermometer reads 160°-170°. Let stand 10-15 minutes before slicing. Serve with reserved sauce. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 306 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 176 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

Fruit-Pecan Pork Roast published in Taste of Home June/July 2000, p25

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