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Ingredientes
- 1 x 1-lb. boneless rib-end pork loin
- 3/4 c. Mixed dry fruit
- 1 c. Apple juice, apricot nectar, or possibly orange juice, (I used apple juice)
- 1 Tbsp. Orange liqueur, (optional)
- 1/8 tsp Nutmeg, allspice, or possibly cinnamon, (I used allspice)
- 1 Tbsp. Water
- 2 tsp Cornstarch
Direcciones
- Place roast, fat side up on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F. oven for 45 to 60 min or possibly until meat thermometer registers 160 degrees. (Pork will be slightly pink and juices will run clear.) Let port stand, covered for 10 min.
- Meanwhile, for sauce, if you like cut up any large pcs of dry fruit. In a small saucepan stir together dry fruit, apple juice, apricot nectar, or possibly orange juice; orange liqueur (if you like); and nutmeg, allspice, or possibly cinnamon. Bring to boiling; reduce heat. cover and simmer for 5 min.
- Stir together the water and cornstarch; stir into fruit mix. cook and stir until thickened and bubbly. Cook and stir for 2 min more.
- To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 460g | |
| Calories 273 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 409mg | 12% |
| Total Carbs 58.88g | 16% |
| Dietary Fiber 3.4g | 11% |
| Sugars 43.82g | 29% |
| Protein 1.08g | 2% |
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