Pork- Fruit-Pecan Pork Roast
List of Ingredients
1 rolled boneless pork loin roast (3 1/2 pounds)
1/2 cup chopped green onions
4 tablespoon butter or margarine, divided use
1/4 cup orange juice
1 bay leaf
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon cider or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preservesRecipe
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees f. for 1 hour. Meanwhile, in a skillet, saute onions in 1 tablespoon of butter for 1 minutes. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecan 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 the 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 read 160 to 170 degrees. Let stand 10-15 minutes before slicing. Serve with reserved sauce. Yield 10-12 servings.
T of H July 2000
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