Sophisticated Pork Loin Roast

Ingredients Needed

• 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

1. Preheat your oven to 325°F (165°C).

2. Place the pork roast in a shallow roasting pan. In a small bowl, combine mustard and 2 tablespoons of brown sugar. Spread the mixture over the roast.

3. Roast the pork for 3 hours, basting every 30 minutes with 1/4 cup of apple juice. The roast is done when the internal temperature reaches 145°F (63°C).

4. During the final hour of cooking, combine prunes, apricots, red wine, 1/4 cup of brown sugar, 3/4 cup of roasting pan juices, and cloves in a saucepan. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit mixture around the roast during the last 30 minutes of cooking.

5. Once the roast is done, transfer it to a serving platter and arrange the fruit around it. Remove 1/4 cup of drippings from the pan, mix with cornstarch, and stir into the pan. Cook over medium-high heat, stirring gently until the sauce thickens, about 5 minutes. Pour into a gravy boat or serving dish.

6. Slice the roast and serve with the sauce on the side for guests to enjoy.

Chef's Tip:

If preferred, you can swap ruby port for the red wine in the recipe.

Nutrition Information (per serving)