Pork Roast With Dried Cranberries And Apricots Recipe - Cooking Index
Pork Roast With Dried Cranberries And Apricots Recipe - Cooking Index
| 1 | Center-cut pork loin roast - (3 1/2 lbs) | |
| 1 1/2 cups | 355ml | Cranberry apple juice - divided |
| 1 cup | 237ml | Chardonnay |
| = (or other dry white wine) | ||
| 1 1/2 teaspoons | 7.5ml | Ground ginger |
| 1 teaspoon | 5ml | Ground cardamom |
| 2 tablespoons | 30ml | Apricot preserves |
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Cornstarch - plus |
| 1 teaspoon | 5ml | Cornstarch |
| 1/2 cup | 46g / 1.6oz | Dried cranberries |
| 1/2 cup | 73g / 2.6oz | Chopped dried apricots |
| 2 tablespoons | 30ml | Golden raisins |
Place pork roast in resealable plastic food storage bag. Combine 1 cup cranberry apple juice, chardonnay, ginger and cardamom in medium bowl. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.
Preheat oven to 350 degrees.
Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil and continue baking 30 minutes or until internal temperature reaches 165 degrees when tested with a meat thermometer inserted into the thickest part of roast.
Transfer roast to cutting board; cover with foil. Internal temperature will continue to rise 5 degrees to 10 degrees during stand time.
Measure juices from pan. Add enough remaining cranberry apple juice to equal 1 1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in cup until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins. Cook 2 minutes; remove from heat.
Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish, if desired.
This recipe yields 10 servings.
Exchanges Per Serving: 4 Meat, 1 Fruit.
Nutrition Facts: Calories 284; Calories from Fat 26%; Total Fat 8g; Saturated Fat 3g; Protein 31g; Carbohydrates 18g; Cholesterol 70mg; Sodium 82mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.