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
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