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Pork Roast with Dried Cranberries and Apricots (recipes)


Pork Roast with Dried Cranberries and Apricots

Yield: Makes 10 servings



Ingredients:



1center-cut pork loin roast (about 3-1/2 pounds)

1-1/2cups cranberry-apple juice, divided

1cup chardonnay or other dry white wine

1-1/2teaspoons ground ginger

1teaspoon ground cardamom

2tablespoons apricot preserves

1/4cup water

1tablespoon plus 1 teaspoon cornstarch

1/2cup dried cranberries

1/2cup chopped dried apricots

2tablespoons golden raisins









Preparation:





1.Place pork roast in large resealable food storage bag. Combine 1 cup cranberry-apple juice, chardonnay, ginger and cardamom in medium bowl. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.2.Preheat oven to 350°F. Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil; continue baking 30 minutes or until internal temperature of roast reaches 165°F when tested with meat thermometer inserted into thickest part of roast, not touching bone. Transfer roast to cutting board; cover with foil. (Internal temperature will continue to rise 5°F to 10°F during stand time.)3.Measure juices from pan. Add enough remaining cranberry-apple juice to equal 1-1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in small bowl until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins; cook 2 minutes. Remove from heat. 4.Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish, if desired.









Nutritional Information:







Serving Size: 1/10 of total recipe







Sodium

82 mg







Protein

31 g







Fiber

1 g







Carbohydrate

18 g







Cholesterol

70 mg







Saturated Fat

3 g







Total Fat

8 g







Calories from Fat

26 %







Calories

284









Dietary Exchange:







Meat

4







Fruit

1