Fruity Pecan Pork Roast

By á-5173

Ingredients

• 1 boneless pork roast (3 1/2 pounds)
• 1/2 c chopped green onions
• 4 Tbs butter, divided
• 1/4 c orange juice
• 1 bay leaf
• 1 can (16 oz) whole-berry cranberry sauce
• 1/2 c white wine or chicken broth
• 1/2 c chopped pecans
• 1 Tbs red wine vinegar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp salt
• 1/4 c apricot preserves or apricot fruit spread

Details

Servings 6

Preparation

Step 1

Preheat overn to 350. place pork loin on oven pan covered with foil and sprayed with PAM. Roast uncovered for 1 hour.

Meanwhile, in skillet, saute green onions in 1 Tbs butter for 1 minute. Add orange juice and bay leaf. Cook stirring over medium-high heat until thickened, about 3-4 minutes. Add cranberry sauce, wine or broth, pecans, and vinegar. Cook and stir until slightly thickened, about 4-5 minutes. Reduce heat, stir in salt, pepper, sugar and remaining butter. Discard bay leaf.

Remove 1/2 c of mixture from skillet and blend in small bowl with apricot preserves. Spoon over pork roast. Set remaining sauce aside to serve with pork.

Roast pork for 45 minutes more, or until meat thermometer reaches 160. Let roast stand tented with foil for 10-15 minutes before slicing. Serve with reserved sauce.