Ingredients:

  • 1 rolled boneless pork loin roast (3 1/2lbs)
  • ½ cup chopped pecans
  • 4 tbs butter divided
  • 1 tbs cider or red wine vinegar
  • ¼ cup orange juice
  • ¼ tsp salt
  • 1 bay leaf
  • 1/8 tsp freshly ground black pepper
  • 1 can whole berry cranberry sauce
  • 1/8 tsp sugar
  • ½ cup chicken broth
  • ¼ cup apricot preserves

Directions:

  1. Place roast on rack in Dutch oven
  2. Bake uncovered at 350 for one hour
  3. In a skillet, saute onions in 1 tbs of butter or 1 minute. Add orange juice and bay leaf; cook and stir over medium high heat until thickened, about 4 minutes
  4. Add cranberry sauce, broth, pecans, and vinegar; cook until slightly thickened, about 5 minutes
  5. Reduce heat, stir in salt, pepper, sugar, and remaining butter until butter is melted.
  6. Discard bay leaf
  7. Remove ¼ cup sauce and stir in preserves. Spoon over roast. Set remaining sauce aside
  8. Bake roast 45 minutes longer or until meat thermometer reads 160-170 degrees
  9. Let stand 1 to 15 minutes before slicing.
  10. Serve with reduced sauce

Yield: 10-12 servings


[ratings]

Brought to you by our good friends at Clubhouse Tailgate