My Top Picks Winter Favorites

Pork Roast: Fruit Pecan

The sauce is amazingly delicious

Ingredients

  • 1 rolled boneless pork loin roast (3-1/2 lbs.)
  • 1 Tbls. canola oil
  • salt and pepper, to taste
  • 1/2 c. chopped green onions
  • 4 Tbls. butter, divided
  • 1/4 c. orange juice
  • 1 bay leaf
  • 16 oz. can whole-berry cranberry sauce
  • 1/2 c. chicken broth
  • 1/2 c. chopped pecans
  • 1 Tbls. cider or red wine vinegar
  • 1/4 t. salt and 1/8 t. pepper
  • 1/8 t. white sugar
  • 1/4 c. apricot preserves (orange marmalade works too)

Instructions

Place roast on a rack in a shallow roasting pan. Rub with oil and season with salt and pepper. Bake uncovered at 350 degrees for 1 hour.

Meanwhile, in a skillet, sauté onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over med-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 salt, pepper, sugar and remaining margarine until margarine is melted. Discard bay leaf.

Remove 1/4 c. sauce and stir in preserves; spoon over roast after it has been baking for an hour. Set remaining sauce aside.

Bake roast 45 minutes longer or until meat thermometer reads 170 degrees. Let stand 10 minutes before slicing.

Serve with remaining sauce.