A classic Eastern European marriage—dried
fruit and pork—is renewed in this roast that’s perfect
for the holidays.
Pork Roast
with Apricot-Prune Dressing
- 4-pound pork loin roast
1/4 cup Dijon-style mustard
2 tablespoons brown sugar
1 1/2 cups apple juice divided
1 cup pitted prunes
1 cup dried apricots
3/4 cup Madeira
1/4 cup brown sugar
1/8 teaspoon ground cloves
2 teaspoons cornstarch
- Stir together mustard
and 2 tablespoons brown sugar and spread over pork roast. Place
roast in shallow roasting pan. Roast in a 350 degree F. oven
for 1 to 1 1/2 hours, basting with 1/2 cup of the apple juice
every 20 minutes.
- Meanwhile, combine fruits,
wine, 3/4 cup of the apple juice, brown sugar and cloves. Bring
to a boil. Cover; simmer 15 minutes.
- Spoon fruit mixture around
roast during the last 30 minutes of roasting time; continue roasting
until internal temperature, measured with a meat thermometer,
reads 155-160 degrees F. Place roast and fruits on platter; keep
warm.
- Gradually stir combined
cornstarch and 1/4 cup of the apple juice into pan liquid. Cook
and stir until thickened. Serve sauce over sliced roast.
Makes 16 servings.
Nutrition Facts
Calories 220 calories
Protein 23 grams
Fat 5 grams
Sodium 85 milligrams
Cholesterol 55 milligrams
Saturated Fat 2 grams
Carbohydrates 17 grams
Fiber 1 grams
Recipe provided courtesy
of Pork, The Other White Meat.
