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Pork Roast with Plum Sauce Recipe

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This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania

This recipe is:

Diabetic Friendly

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Pork Roast with Plum Sauce Recipe

Prep: 20 min. Cook: 5 hours + standing

Yield: 10 Servings

20 300 320

Ingredients

1 boneless whole pork loin roast (4 pounds)
2 tablespoons canola oil
1 cup sherry
2 tablespoons dried thyme
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1-1/2 teaspoons ground ginger
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plum jam
2 tablespoons cornstarch
1/4 cup cold water

Directions

Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5 to 6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy. Yield: 10 servings.

Nutritional Facts 5 ounces cooked pork with 1/3 cup sauce equals 324 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 538 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

Originally published as Pork Roast with Plum Sauce in Simple & Delicious October/November 2010, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pork Roast with Plum Sauce (6)

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Pork Roast with Plum Sauce

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Reviewed on Mar. 12, 2012 by WhitneyR

I love this "planned overs" idea! Use the leftover meat from this recipe to make a pork stir fry the next night! Saves time and money, always a good thing!

Reviewed on Apr. 25, 2011 by Sugarbearchef

The taste of this reminded me of Christmas, is must have been all the thyme, which I liked. I used her suggestion of apricot preserves and I used fresh ginger. What a knock-out wonderful flavor! And tender.

Reviewed on Feb. 07, 2011 by RLSM

My husband does not care for fruit and meat combos, so I simply didn't make the sauce. Next time I will make it with much less thyme...the amount the recipe called for was overpowering. Otherwise we thought it was pretty good.