Marinated Pork with Apricots
Pork loin is such a moist and juicy meal when prepared in the proper fashion. Once you've made the apricot marinade, allow the loin to baste in it for at least four hours.
Ingredients
- 56 ounce(s) center-cut pork loin roast
- 12 floz cranberry-apple juice, divided
- 8 floz chardonnay or other dry white wine
- 1 1/2 teaspoon(s) ground ginger
- 1 teaspoon(s) ground cardamom
- 2 tablespoon(s) apricot preserves
- 2 floz water
- 1 tablespoon(s) cornstarch
- 33/100 tablespoon(s) cornstarch
- 1/2 cup(s) dried cranberries
- 1/2 cup(s) chopped dried apricots
- 1 ounce(s) golden raisins
Instructions
- Place pork roast in large resealable food storage bag and combine 1-cup cranberry-apple juice, chardonnay, ginger and cardamom in medium bowl.
- Pour over roast, turning to coat.
- Seal bag.
- Preheat oven to 350 degrees.
- Remove roast from marinade; reserve marinade and place roast in roasting pan.
- Pour marinade over roast.
- Bake, loosely covered with foil, 1 hour.
- Remove foil; continue baking 30 minutes or until internal temperature of roast reaches 165 degrees when tested with meat thermometer inserted into thickest part of roast, not touching bone.
- Transfer roast to cutting board; cover with foil.
- Measure juices from pan.
- Add enough remaining cranberry-apple juice to equal 1-1/2 cups.
- Combine juices and apricot preserves in small saucepan.
- Stir water into cornstarch in small bowl until smooth; stir into juice mixture.
- Bring to a boil over medium heat.
- Cook until thickened, stirring frequently.
- Add dried cranberries, apricots and raisins; cook 2 minutes.
- Remove from heat.
- Cut roast into thin slices.
- Drizzle some sauce over roast; serve with remaining sauce and garnish.
Nutrition
Calories: 2859.21kcalCarbohydrates: 281.56gProtein: 312.96gFat: 43.44gSaturated Fat: 15.18gCholesterol: 840mgSodium: 3325.36mgFiber: 13.86gSugar: 242.29g
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