Pork Roast with Apricot-Prune Dressing
A classic Eastern European marriage—dried fruit and pork—is renewed in this roast that’s perfect for the holidays.
1 (4-pound) pork loin roast
1/4 cup Dijon-style mustard
2 tablespoons brown sugar, packed
1 1/2 cups apple juice - divided use
1 cup pitted prunes
1 cup dried apricots
3/4 cup Madeira
1/4 cup brown sugar, firmly packed
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°F (175°C) 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°F to 160°F (approximately 65°C to 70°C). 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.
Nutritional Information Per Serving (1/6 of recipe): Calories 220 calories Protein 23 grams Fat 5 grams Sodium 85 milligrams Cholesterol 55 milligrams Saturated Fat 2 grams Carbohydrates 17 grams Fiber 1 gram.
Recipe provided courtesy of National Pork Board.