Description
This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.
Ingredients
- 1 (4 pound) boneless pork loin roast
- ¼ cup Dijon mustard
- 2 tablespoons packed brown sugar
- 1 ½ cups apple juice, divided
- 1 cup pitted prunes
- 1 cup dried apricots
- ¾ cup red wine
- ¼ cup packed brown sugar
- ⅛ teaspoon ground cloves
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
- Roast for 3 hours in the preheated oven
- basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
- During the last hour the roast is cooking
- combine the prunes
- apricots
- red wine
- 1/4 cup brown sugar
- 3/4 cup of the juices from the roasting pan
- and cloves in a saucepan over medium heat. Bring to a boil
- then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
- When the roast is done
- place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan
- and mix with the cornstarch. Stir into the pan of drippings
- and cook over medium-high heat
- stirring gently until thickened and no longer cloudy
- about 5 minutes. Transfer to a gravy boat or serving bowl.
- Slice the roast
- and pass the sauce for guests to serve themselves.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8