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Spoon this sweet mixture of dried fruit, apple juice, and nutmeg over sliced roasted pork.




  • Trim separable fat from roast. Cut roast in half crosswise. If desired, slice one half of the roast into 4 pork chops. Seal, label, and freeze the 4 pork chops or half of roast for up to 3 months.

  • Place remaining half of 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 minutes or until meat thermometer registers 160 degree F. Let pork stand, covered, for 10 minutes.

  • Meanwhile, for sauce, if desired, cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit; apple juice, apricot nectar or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

  • To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. If desired, garnish with fresh thyme.

  • Cover and chill remaining sliced cooked pork for up to 2 days. Makes 2 servings.

Nutrition Facts

364 calories, (2 g saturated fat, 66 mg cholesterol, 73 mg sodium, 53 g carbohydrates, 28 g protein.


1 Ratings
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