Cranberry Apricot Glazed Pork Loin Roast | Easy Recipe

Pork Roast with Dried Cranberries and Apricots

YIELD Makes 10 servings

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: 1/10 of total recipe Sodium 82 mg Protein 31 g Fiber 1 g Carbohydrate 18 g Cholesterol 70 mg Saturated Fat 3 g Total Fat 8 g Calories from Fat 26 % Calories 284 DIETARY EXCHANGE: Meat 4 Fruit 1