Pork Roast with Fruit Sauce Recipe

5 1
Pork Roast with Fruit Sauce Recipe
Pork Roast with Fruit Sauce Recipe photo by Taste of Home
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Pork Roast with Fruit Sauce Recipe

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5 1
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Bake: 2 hours 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Bake: 2 hours 20 min.

Ingredients

  • 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

Directions

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. Yield: 10-12 servings.
Originally published as Pork Roast with Fruit Sauce in Taste of Home December/January 1997, p31

Nutritional Facts

5 ounce-weight: 233 calories, 5g fat (2g saturated fat), 56mg cholesterol, 39mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 22g protein.

  • 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
  1. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
  2. 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.
  3. 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.
Originally published as Pork Roast with Fruit Sauce in Taste of Home December/January 1997, p31

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