Chocolate Raspberry Pie
Chocolate Raspberry Pie

Fruit-Pecan Pork Roast

  • 10-12 Servings
  • Prep Time: 20 minutes
  • Bake Time: 70 minutes + standing

“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 F., Bellevue, Nebraska


  • 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


  1. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.

  2. Meanwhile, in a large 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.

  3. Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce. Yield: 10-12 servings.


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