A classic Eastern European marriage—dried fruit and pork—is renewed in this roast that’s perfect for the holidays. Serve along side baked potatoes, steamed green beans and warm rolls.
- 4 pounds pork loin roast
- 1/4 cup dijon mustard
- 2 tablespoons brown sugar
- 1 cup dried apricot
- 1 cup pitted prunes
- 1 1/2 cups apple juice
- 3/4 cup Madeira
- 1/8 teaspoon ground cloves
- 2 teaspoons corn starch
- Stir together mustard and 2 tablespoons brown sugar and spread over pork roast. Place roast in shallow roasting pan. Roast in a 350 degree F. oven for 1 to 1 1/2 hours (20 minutes per pound), basting with 1/2 cup of the apple juice every 20 minutes.
- Meanwhile, combine fruits, wine, 3/4 cup of the apple juice, brown sugar and cloves. Bring to a boil. Cover; simmer 15 minutes.
- Spoon fruit mixture around roast during the last 30 minutes of roasting time; continue roasting until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Place roast and fruits on platter; keep warm.
- Gradually stir combined cornstarch and 1/4 cup of the apple juice into pan liquid. Cook and stir until thickened. Serve sauce over sliced roast.