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 apricots
  • 1 cup pitted prunes
  • 1 1/2 cups apple juice
  • 3/4 cup Madeira
  • 1/8 teaspoon ground cloves
  • 2 teaspoons cornstarch


  1. 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.
  2. Meanwhile, combine fruits, wine, 3/4 cup of the apple juice, brown sugar and cloves. Bring to a boil. Cover; simmer 15 minutes.
  3. 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.
  4. 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.
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