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Pork Roast with Fruit Sauce
A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table. —Dorothy Pritchett, Wills Point, Texas
10-12 Servings
Prep: 5 min. Bake: 2 hours 20 min.
Ingredients
1 bone-in pork loin roast (3 to 4 pounds)
1 jar (10 ounces) apple jelly
1 cup apple juice
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
1 tablespoon cornstarch
2 tablespoons water
Directions
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at
350° for 1-1/2 hours.
In a saucepan, combine the apple jelly, apple juice and cardamom;
cook and stir over medium heat until smooth and heated through. Set
aside 1/2 cup. Brush some of the remaining sauce over roast; bake
40-60 minutes longer or until a meat thermometer reads 160°,
brushing with sauce every 20 minutes.
Transfer roast to a serving platter and keep warm. Pour pan drippings
into a saucepan. Add apricots and reserved fruit sauce; cook over
medium heat until softened, about 5 minutes. Combine the cornstarch
and water until smooth; add to apricot mixture. Cook and stir until
mixture comes to a boil, about 2 minutes. Serve with roast. Yield:
10-12 servings.
Nutrition Facts:
1 serving (5 ounces) equals 233 calories,
© Taste of Home 2013
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Pork Roast with Fruit Sauce
(continued)
Nutrition Facts:
5 g fat (2 g saturated fat), 56 mg cholesterol, 39 mg sodium, 24 g carbohydrate, 1 g fiber, 22 g protein.
Wine:
Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as
Riesling
or
Gewürtztraminer
© Taste of Home 2013