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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

1. 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.
2. Meanwhile, combine fruits, wine, 3/4 cup of the apple juice, brown sugar and cloves. Bring to a boil. Cover; simmer 15 minutes.
3. 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.
4. 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.

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