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
Total TimePrep: 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 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.
Nutrition Facts5 ounce-weight: 233 calories, 5g fat (2g saturated fat), 56mg cholesterol, 39mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 22g protein.
Originally published as Pork Roast with Fruit Sauce in Taste of Home December/January 1997