Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


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

This recipe is from an actual cookbook printed by Fundcraft Publishing!

1,000,000+ free recipes and free software at:!

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.