Fruit-Pecan Pork Roast

By 1For_Him

Ingredients

• 1 * 1 boneless rolled pork loin roast (3-1/2 pounds)
• 1/2 * 1/2 cup chopped green onions
• 4 * 4 tablespoons butter, divided
• 1/4 * 1/4 cup orange juice
• 1 * 1 bay leaf
• 1 * 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 * 1/2 cup chicken broth
• 1/2 * 1/2 cup chopped pecans
• 1 * 1 tablespoon red wine vinegar
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon pepper
• 1/8 * 1/8 teaspoon sugar
• 1/4 * 1/4 cup apricot preserves

Details

Servings 10

Preparation

Step 1

Prep: 20 min. Bake: 1-3/4 hours + standing

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.

Meanwhile, in a skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.

Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake roast 45 minutes longer or until a meat thermometer reads 160°-170°. Let stand 10-15 minutes before slicing. Serve with reserved sauce. Yield: 10-12 servings.


Nutrition Facts: 1 serving (1 slice) equals 306 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 176 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

Fruit-Pecan Pork Roast published in Taste of Home June/July 2000, p25