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
- 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
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
- 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.
- 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.
Originally published as Fruit-Pecan Pork Roast in Taste of Home June/July 2000, p25
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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