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1/4 c. Dijon mustard 2 Tbsp. packed brown sugar 1 (2 lb.) pork loin 1 1/2 c. apple juice, divided 1 c. pitted prunes 1 c. dried apricots 3/4 c. cranberry juice 1/4 c. packed brown sugar 1/8 tsp. ground cloves 2 tsp. cornstarch In small bowl, combine mustard and 2 tablespoons brown sugar; spread over pork roast. Place roast in shallow roasting pan. Roast at 325 degrees for 1 hour. Use 1/2 cup apple juice to baste roast occasionally. In large saucepan, combine fruit, 3/4 cup apple juice, cranberry juice, 1/4 cup brown sugar and cloves; bring to a boil. Cover and simmer 15 minutes. Spoon fruit mixture around roast. Roast additional 30 minutes. Roast until meat thermometer registers 155 degrees to 160 degrees. Place roast and fruit on platter; keep warm. Gradually stir combined cornstarch and 1/4 cup apple juice into pan liquid. Cook and stir until thickened. Serve sauce over sliced roast. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |