Fruit-Pecan Pork Roast

Name: Fruit-Pecan Pork Roast
Ingredients: 1 boneless rolled pork loin roast (3-1/2 pounds); 1/2 cup chopped green onions; 4 tablespoons butter, divided; 1/4 cup orange juice; 1 bay leaf; 1 can (14 ounces) whole-berry cranberry sauce; 1/2 cup chicken broth; 1/2 cup chopped pecans; 1 tablespoon red wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon sugar; 1/4 cup apricot preserves

13 ingredients

3 steps

Ingredients

1 boneless rolled pork loin roast (3-1/2 pounds)
1/2 cup chopped green onions
4 tablespoons butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preserves

Directions

1

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
2

Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-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 the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
3

Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.