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Pork Roast with Fruit Sauce

 Pork Roast with Fruit Sauce
A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table. —Dorothy Pritchett, Wills Point, Texas
10-12 ServingsPrep: 5 min. Bake: 2 hours 20 min.


  • 1 bone-in pork loin roast (3 to 4 pounds)
  • 1 jar (10 ounces) apple jelly
  • 1 cup apple juice
  • 1/2 teaspoon ground cardamom
  • 3/4 cup chopped dried apricots
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at
  • 350° for 1-1/2 hours.
  • In a saucepan, combine the apple jelly, apple juice and cardamom;
  • cook and stir over medium heat until smooth and heated through. Set
  • aside 1/2 cup. Brush some of the remaining sauce over roast; bake
  • 40-60 minutes longer or until a meat thermometer reads 160°,
  • brushing with sauce every 20 minutes.
  • Transfer roast to a serving platter and keep warm. Pour pan drippings
  • into a saucepan. Add apricots and reserved fruit sauce; cook over
  • medium heat until softened, about 5 minutes. Combine the cornstarch
  • and water until smooth; add to apricot mixture. Cook and stir until
  • mixture comes to a boil, about 2 minutes. Serve with roast. Yield:
  • 10-12 servings.
Nutritional Facts: 1 serving (5 ounces) equals 233 calories,

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Pork Roast with Fruit Sauce (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 56 mg cholesterol, 39 mg sodium, 24 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer