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Lemon-Plum Pork Roast

 Lemon-Plum Pork Roast
My mother often served this recipe for Sunday dinner. The drippings make a delicious gravy. (Leftovers would be wonderful in the recipe below.)
6 ServingsPrep: 40 min. Bake: 1 hour + standing


  • 1 boneless pork loin roast (2 pounds)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 1/4 cup plum jam
  • 3 tablespoons lemonade
  • 2 tablespoons chili sauce
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon ground ginger
  • GRAVY:
  • 1 tablespoon all-purpose flour
  • 1/4 cup water


  • Sprinkle roast with garlic salt and pepper. Place roast fat side up
  • in a shallow roasting pan. In a skillet, saute onion in butter until
  • tender; stir in the remaining ingredients. Stir until heated. Pour
  • over roast.
  • Bake, uncovered, at 350° for 1 hour or until a meat thermometer
  • reads 160°. Remove roast to a serving platter and keep warm. Let
  • stand for 10 minutes.
  • Pour drippings and loosened brown bits into a bowl. Skim fat. In a

2 of 2

Lemon-Plum Pork Roast (continued)

Directions (continued)

  • small saucepan, combine flour and water until smooth. Gradually stir
  • in drippings. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Slice roast and serve with gravy. Yield: 6 servings.
Nutritional Facts: One 3-ounce cooked portion with 1/3 cup gravy (prepared with reduced-sodium soy sauce) equals 269 calories, 9 g fat (4 g saturated fat), 87 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 0 fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.