Pork Roast with Fruit Sauce

A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table.


10 to 12 servings


1 bone-in pork loin roast (3 to 4 pounds)
1 (10 ounce) jar apple jelly
1 cup apple juice
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
1 tablespoon cornstarch
2 tablespoons water


Preheat oven to 350°F (177°C). Place roast on a rack in a shallow roasting pan. Bake, uncovered, for 1 1/2 hours.

In a saucepan, combine the apple jelly, apple juice and cardamom; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40 to 60 minutes longer or until a meat thermometer reads 160°F (71°C), brushing with sauce every 20 minutes.

Transfer roast to a serving platter and keep warm. Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture comes to a boil, about 2 minutes. Serve with roast.

Estimated Time

Preparation Time: 5 minutes
Bake Time: 2 hours 20 minutes

Nutritional Information

1 serving (5 ounces) equals 233 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 39 mg sodium, 24 g carbohydrate, 1 g fiber, 22 g protein.

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