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Fruit-Pecan Pork Roast

 Fruit-Pecan Pork Roast
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
10-12 ServingsPrep: 20 min. Bake: 70 min. + 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 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

2 of 2

Fruit-Pecan Pork Roast (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.