Pork Roast with Fruit Sauce

  • 1 (4 pound) pork loin roast with bone
  • 1 (10 ounce) jar apple jelly
  • 1 cup apple juice
  • 1/2 teaspoon ground cardamom
  • 3/4 cup chopped dried apricots
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours. In a saucepan, combine apple jelly, apple juice and cardamom; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40-60 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F, brushing with sauce every 20 minutes. Transfer roast to a serving platter and keep warm. Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture boils, about 2 minutes. Serve with roast.


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