Pork Roast with Dried Cranberries and Apricots

Pork Roast with Dried Cranberries and Apricots

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
1/4 cup water
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup dried cranberries
1/2 cup chopped dried apricots
2 tablespoons golden raisins


  1. 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.
  2. 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.)
  3. 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.
  4. Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish, if desired.

Nutritional Information

Serving Size: 1/10 of total recipe
Calories 284
Calories from Fat 26 %
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 70 mg
Carbohydrate 18 g
Fiber 1 g
Protein 31 g
Sodium 82 mg

Dietary Exchange

Fruit 1
Meat 4

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