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Name: Roast Pork with Warm Fruit Sauce (Great Cooking for Two)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Water; 2 ts Cornstarch; 1/8 ts Nutmeg or allspice; 1 tb Orange liqueur (optional); 1 pound boneless rib-end pork; 1 c Apple juice apricot nectar; 3/4 c Mixed dried fruit

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INGREDIENTS

1 tb Water
2 ts Cornstarch
1/8 ts Nutmeg ; or allspice
1 tb Orange liqueur ; (optional)
1 pound boneless rib-end pork
1 c Apple juice ; apricot nectar
3/4 c Mixed dried fruit

Servings

INSTRUCTIONS

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 minutes or till meat thermometer registers 160 degrees. (Pork will be slightly pink and juices will run clear.) Let port 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 till 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. Posted to EAT-L Digest by Al & Diane Johnson on Feb 16, 1998

NOTES

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Roast Pork with Warm Fruit Sauce (Great Cooking for Two)

1 tb Water
2 ts Cornstarch
1/8 ts Nutmeg or allspice
1 tb Orange liqueur (optional)
1 pound boneless rib-end pork
1 c Apple juice apricot nectar
3/4 c Mixed dried fruit

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 minutes or  till meat thermometer registers 160 degrees. (Pork will be slightly pink  and juices will run clear.) Let port 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 till 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.    Posted to EAT-L Digest  by Al & Diane Johnson <johnson@NEGIA.NET> on Feb  16, 1998

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Nutrition

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Serving Size: 1 Serving (800g)
Recipe Makes: 1

Calories: 1303
Calories from Fat: 460 (35%)

Amt Per Serving		% DV

	Total Fat 51.1g	68 %
	Saturated Fat 17.5g	88 %
	Monounsaturated Fat 21g
	Polyunsanturated Fat 6.7g
Cholesterol 263.1mg		81 %
Sodium 286.5mg		10 %
Potassium 2798.9mg		74 %
Total Carbohydrate 110.6g		33 %
	Dietary Fiber 11g	44 %
	Sugars, other 99.5g
Protein 95.5g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1303

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