| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | 1-pound boneless rib-end | |
| pork loin | ||
| 3/4 | c | Mixed dried fruit |
| 1 | c | Apple juice, apricot nectar |
| or orange juice I used | ||
| apple juice | ||
| 1 | T | Orange liqueur, optional |
| 1/8 | t | Nutmeg, allspice or |
| cinnamon I used | ||
| allspice | ||
| 1 | T | Water |
| 2 | t | Cornstarch |
INSTRUCTIONS
Place roast, fat side up on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F. oven for 45 to 60 minutes or till meat thermometer registers 160 degrees. (Pork will be slightly pink and juices will run clear.) Let port stand, covered for 10 minutes. Meanwhile, for sauce, if desired cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit, apple juice, apricot nectar, or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4473
Calories From Fat: 2639
Total Fat: 286.4g
Cholesterol: 1295.1mg
Sodium: 1006.8mg
Potassium: 6199.5mg
Carbohydrates: 32.2g
Fiber: 4g
Sugar: 11.9g
Protein: 407.5g