- 10
Ingredients
- 1 center-cut pork loin roast - (3 1/2 lbs)
- 1 1/2 cups cranberry apple juice divided
- 1 cup chardonnay (or other dry white wine)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 2 tablespoons apricot preserves
- 1/4 cup water
- 1 tablespoon cornstarch plus
- 1 teaspoon cornstarch
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 2 tablespoons golden raisins
Preparation
Step 1
Place pork roast in resealable plastic food storage bag. Combine 1 cup cranberry apple juice, chardonnay, ginger and cardamom in medium bowl. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.
Preheat oven to 350 degrees.
Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil and continue baking 30 minutes or until internal temperature reaches 165 degrees when tested with a meat thermometer inserted into the thickest part of roast.
Transfer roast to cutting board; cover with foil. Internal temperature will continue to rise 5 degrees to 10 degrees during stand time.
Measure juices from pan. Add enough remaining cranberry apple juice to equal 1 1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in cup until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins. Cook 2 minutes; remove from heat.
Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish, if desired.
This recipe yields 10 servings.
Exchanges Per Serving: 4 Meat, 1 Fruit.
Nutrition Facts: Calories 284; Calories from Fat 26%; Total Fat 8g; Saturated Fat 3g; Protein 31g; Carbohydrates 18g; Cholesterol 70mg; Sodium 82mg; Dietary Fiber 1g.
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