This recipe came from my mum. Pork cooked with apple juice, red wine, prunes and apricots. It takes little time since it requires basting, but the end result is worth it. Makes a truly delicious meal served with mashed potatoes and green vegetables.
1 boneless pork loin roast
4 tablespoons Dijon mustard
4 tablespoons brown sugar, divided
1 1/2 cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
3/4 cup red wine
1/8 teaspoon ground cloves
2 teaspoons cornflour
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Place the roast in a shallow baking tray. 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 the apple juice every 30 minutes.
During the last hour the roast is cooking, combine the prunes, apricots, red wine, remaining brown sugar, juices from the baking tray and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer 15 minutes. Spoon the fruit around the roast in the baking tray 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 4 tablespoons of the juices from the baking tray and mix with the cornflour. Stir into the pan of juices and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Drizzle over slices of the roast or serve on the side for guests to serve themselves.
Used different ingredients.
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. - 29 Sep 2008
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 cornflour and water and served with garlic mash potatoes. Excellent! - 29 Sep 2008
This recipe was a total success in my party, It came out wonderful, rich and aromatic, the taste was "elegant" indeed! - 29 Sep 2008