Elegant Pork Loin Roast
Description
For this elegant pork loin roast recipe, pork loin is roasted with dried apricots and prunes in a port wine sauce for a celebration-worthy main dish.
Ingredients
•
1 (4 pound) boneless pork loin roast
•
1/4 cup Dijon mustard
•
2 tablespoons packed brown sugar
•
1 1/2 cups apple juice, divided
•
1 cup pitted prunes
•
1 cup dried apricots
•
3/4 cup red wine
•
1/4 cup packed brown sugar
•
1/8 teaspoon ground cloves
•
2 teaspoons cornstarch
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3
Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4
During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5
Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6
Slice roast; serve with sauce.