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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska Ingredients:
1 boneless rolled pork loin roast (3-1/2 pounds) |
1/2 cup chopped green onions |
4 tablespoons butter, divided |
1/4 cup orange juice |
1 bay leaf |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup chicken broth |
1/2 cup chopped pecans |
1 tablespoon red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon sugar |
1/4 cup apricot preserves |
Directions:
1. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
2. Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans 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 bay leaf.
3. Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce. Yield: 10-12 servings.
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