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Pork Roast with Dried Cranberries and Apricots

1 center cut pork loin roast (3-1/2 pounds) 
1-1/2 cups cranberry apple juice, divided 
1 cup chardonnay or other dry white wine 
1-1/2 teaspoons ground ginger 
1 teaspoon ground cardamom 
2 tablespoons apricot preserves 
1/4 cup water 
1 tablespoon plus 1 teaspoon cornstarch 
1/2 cup dried cranberries 
1/2 cup chopped dried apricots 
2 tablespoons golden raisins 

Place pork roast in large re-sealable plastic food storage bag
Combine 1 cup cranberry apple juice, chardonnay, ginger and cardamom in medium bowl
Pour over roast, turning to coat. Seal bag
Marinate in refrigerator 4 hours or overnight, turning several times
Preheat oven to 350F
Remove roast from marinade; reserve marinade. Place roast in roasting pan
Pour marinade over roast. Bake, loosely covered with foil, 1 hour
Remove foil and continue baking 30 minutes or until internal temperature reaches 165F when tested with a meat thermometer inserted into the thickest part of roast not touching bone
Transfer roast to cutting board; cover with foil
Internal temperature will continue to rise 5F to 10F during stand time
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 cup 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. Garnish, if desired

Food exchange per serving 1 fruit 4 meat
Calories 284 Calories from Fat 26 % Total Fat 8 g Saturated Fat 3 g 
Cholesterol 70 mg Carbohydrate 18 g Fiber 1 g Protein 31 g Sodium 82 mg

Courtesy Diabetic Cooking

Serves 10