Pork Roast with Plum Sauce Recipe
Pork Roast with Plum Sauce Recipe photo by Taste of Home
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Pork Roast with Plum Sauce Recipe

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This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
MAKES: 10 servings


  • 1 boneless whole pork loin roast (4 pounds)
  • 2 tablespoons canola oil
  • 1 cup sherry
  • 2 tablespoons dried thyme
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plum jam
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

1 each: 324 calories, 11g fat (3g saturated fat), 90mg cholesterol, 538mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.


  1. Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
  2. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
  3. Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy. Yield: 10 servings.
Originally published as Pork Roast with Plum Sauce in Simple & Delicious October/November 2010, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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WhitneyR User ID: 5277252 189404
Reviewed Mar. 12, 2012

"I love this "planned overs" idea! Use the leftover meat from this recipe to make a pork stir fry the next night! Saves time and money, always a good thing!"

Sugarbearchef User ID: 4480824 121060
Reviewed Apr. 25, 2011

"The taste of this reminded me of Christmas, is must have been all the thyme, which I liked. I used her suggestion of apricot preserves and I used fresh ginger. What a knock-out wonderful flavor! And tender."

RLSM User ID: 5781736 130745
Reviewed Feb. 7, 2011

"My husband does not care for fruit and meat combos, so I simply didn't make the sauce. Next time I will make it with much less thyme...the amount the recipe called for was overpowering. Otherwise we thought it was pretty good."

bruce62 User ID: 5526109 107802
Reviewed Jan. 5, 2011

"i wondered about all the thyme in this recipe and i was right, yuck! do you guys test these things?"

melissacurls User ID: 1365012 192735
Reviewed Nov. 30, 2010

"i almost never make the same recipe twice, but i made sure to file this one away. we loved it."

sswimmomm User ID: 867571 113905
Reviewed Nov. 9, 2010

"Zero out of five testers at our house liked the gravy. Wouldn't make again."

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