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.
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
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the oven to 160 C / Gas mark 3.
Place the roast in a shallow roasting tin. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
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.
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.
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.