| 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 |
tb |
Orange liqueur; (optional) |
| 1/8 |
ts |
Nutmeg; allspice, or cinnamon, (I used allspice) |
| 1 |
tb |
Water |
| 2 |
ts |
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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