Pork roast with dried fruits

    Pork roast with dried fruits

    Recipe photo: Pork roast with dried fruits
    1

    Pork roast with dried fruits

    (106)
    3hr20min


    100 people made this

    About this recipe: This recipe came from my mum. It takes little time since it requires basting, but the end result is worth it. Makes a truly delicious meal served with mashed potatoes and green vegetables.

    Ingredients
    Serves: 8 

    • 1 boneless pork loin roast
    • 4 tablespoons Dijon mustard
    • 4 tablespoons dark brown soft sugar, divided
    • 350ml (12 fl oz) apple juice, divided
    • 175g (6 oz) pitted prunes
    • 150g (5 oz) dried apricots
    • 175ml (6 fl oz) red wine
    • 1/8 teaspoon ground cloves
    • 1 dessertspoon cornflour

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Preheat the oven to 160 C / Gas mark 3.
    2. Place the roast in a shallow roasting tin. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
    3. Roast for 3 hours in the preheated oven, basting with about 50ml of the apple juice every 30 minutes. Roast is done when the internal temperature reads 70 C.
    4. During the last hour the roast is cooking, combine the prunes, apricots, red wine, remaining brown sugar, juices from the roasting tin, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer 15 minutes. Spoon the fruit around the roast in the roasting tin during the last 30 minutes of cooking.
    5. When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 4 tablespoons of the juices from the roasting tin, and mix with the cornflour. Stir into the pan of juices, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Drizzle over slices of the roast, or serve on the side for guests to serve themselves.
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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (85)

    by
    225

    I'm only writing for one reason, as this dish was amazing. I'm a personal chef and enjoy coming here for new ideas. On just about every pork roast recipe i've seen, instructions have said to cook until 160 degrees, give or take. this is a mistake..it's called carryover cooking. any piece of meat that large is going to continue to cook for 30 to 40 minutes, and continue cooking about 10 to 15 degrees. thanksgiving turkey ever seem dry?? pork does NOT need to be fully cooked, 155 at the most.  -  31 Oct 2008  (Review from Allrecipes US | Canada)

    by
    177

    I cooked this in the crock pot. Added all ingredients (including fruit, wine, clove, brown sugar used in the sauce) and cooked for 8 hours on low. Thickened the sauce with cornstarch and water and served with garlic mash potatoes. Excellent!  -  18 Feb 2007  (Review from Allrecipes US | Canada)

    by
    83

    Wow!! This truly is a great way to make a loin roast. I used a crock pot to cook mine, it came out great! I did find it very sweet, so next time I won't put any brown sugar in it I find the apple juice will make it sweet enough.  -  06 May 2008  (Review from Allrecipes US | Canada)

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