Pork Roast with Dried Cranberries and Apricots the Editors of Publications International, Ltd.
Pork Roast with Dried Cranberries and Apricots
Makes 10 servings
|1||center-cut pork loin roast (about 3-1/2 pounds)|
|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||tablespoon plus 1 teaspoon cornstarch|
|1/2||cup dried cranberries|
|1/2||cup chopped dried apricots|
|2||tablespoons golden raisins|
- Place pork roast in large resealable 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°F. Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil; continue baking 30 minutes or until internal temperature of roast reaches 165°F when tested with meat thermometer inserted into thickest part of roast, not touching bone. Transfer roast to cutting board; cover with foil. (Internal temperature will continue to rise 5°F to 10°F 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 small bowl 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.
|Serving Size:||1/10 of total recipe|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||26 %|
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