This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.

  • Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).

  • During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.

  • When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.

  • Slice the roast, and pass the sauce for guests to serve themselves.

Cook's Note:

You can substitute ruby port for the red wine, if you prefer.

Nutrition Facts

371 calories; protein 27.4g 55% DV; carbohydrates 41.8g 14% DV; fat 9g 14% DV; cholesterol 79.4mg 27% DV; sodium 240.9mg 10% DV. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2008
I'm only writing for one reason, as this dish was amazing. I'm a personal chef and enjoy coming here for new ideas. On just about every pork roast recipe i've seen, instructions have said to cook until 160 degrees, give or take. this is a mistake..it's called carryover cooking. any piece of meat that large is going to continue to cook for 30 to 40 minutes, and continue cooking about 10 to 15 degrees. thanksgiving turkey ever seem dry?? pork does NOT need to be fully cooked, 155 at the most. Read More
(232)

Most helpful critical review

Rating: 3 stars
03/24/2009
This was a good recipe. The cook time was way too much the first time I tried it...3 hours made it very dry! The second time I cooked it I did it for two hours and it ws still almost too much. I would try an hour and a half for a 4 pound roast next time. Definitely use a thermometer! Decreasing the time unfortunately cuts down on the basting opportunities which affects the sauce. There was also way to much dried fruit. I'm sure with some tweaking this could be an excellent recipe. But it really needs tweaking.... Read More
(8)
107 Ratings
  • 5 star values: 70
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
10/31/2008
I'm only writing for one reason, as this dish was amazing. I'm a personal chef and enjoy coming here for new ideas. On just about every pork roast recipe i've seen, instructions have said to cook until 160 degrees, give or take. this is a mistake..it's called carryover cooking. any piece of meat that large is going to continue to cook for 30 to 40 minutes, and continue cooking about 10 to 15 degrees. thanksgiving turkey ever seem dry?? pork does NOT need to be fully cooked, 155 at the most. Read More
(232)
Rating: 5 stars
02/18/2007
I cooked this in the crock pot. Added all ingredients (including fruit, wine, clove, brown sugar used in the sauce) and cooked for 8 hours on low. Thickened the sauce with cornstarch and water and served with garlic mash potatoes. Excellent! Read More
(183)
Rating: 5 stars
05/06/2008
Wow!! This truly is a great way to make a loin roast. I used a crock pot to cook mine it came out great! I did find it very sweet so next time I won't put any brown sugar in it I find the apple juice will make it sweet enough. Read More
(86)
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Rating: 5 stars
01/14/2007
This recipe was a total success in my party It came out wonderful rich and aromatic the taste was "elegant" indeed! Read More
(40)
Rating: 5 stars
03/31/2008
My boyfriend made this for me and followed a few suggestions used apple juice due to the lack of drippings and added marjarom. It was very tasty but I would use less fruit next time. I didn't want a prune or apricot with every bite of pork I had and there were plenty still left in the pan when we finished. Read More
(31)
Rating: 5 stars
05/26/2008
As we don't have alcohol in our home I used straight apple juice- and it turned out wonderfully! Read More
(29)
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Rating: 5 stars
01/31/2008
My first go at cooking a pork loin and I don't think it could have come out any better. Mine was only 2lbs so I cut the time in half. It came out nice and juicy. The sauce came out really yummy but my loin didn't produce much if any drippings so it was mostly a wine sauce with some apple juice. Read More
(24)
Rating: 5 stars
03/03/2008
Great and easy recipe. I used a 2.5lb roast and I added a little marjoram and thyme to the mustard and some ginger and allspice to the simmering fruit. There weren't many drippings at first so I used a little apple juice in the sauce which worked fine. The roast came out beautifully - moist and very flavorful and the fruit is great with it. Wife loved it! Read More
(22)
Rating: 5 stars
02/28/2011
i wish i could give this 10 stars.. it was sooo good.. i ended having to change the fruit to pineapples and craisins as that is all i had but it still was every bit delicious! i'm thinking about making this again tonight because the whole loin got gobbled down last night! Read More
(22)
Rating: 3 stars
03/24/2009
This was a good recipe. The cook time was way too much the first time I tried it...3 hours made it very dry! The second time I cooked it I did it for two hours and it ws still almost too much. I would try an hour and a half for a 4 pound roast next time. Definitely use a thermometer! Decreasing the time unfortunately cuts down on the basting opportunities which affects the sauce. There was also way to much dried fruit. I'm sure with some tweaking this could be an excellent recipe. But it really needs tweaking.... Read More
(8)