The caramel corn you make at home tastes better than the stuff you’d buy at the county fair and is simple to produce.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (4 pound) boneless pork loin roast
- ¼ cup Dijon mustard
- 2 tablespoons packed brown sugar
- 1 ½ cups apple juice, divided
- 1 cup pitted prunes
- 1 cup dried apricots
- ¾ cup red wine
- ¼ cup packed brown sugar
- ⅛ teaspoon ground cloves
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- You can substitute ruby port for the red wine, if you prefer.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 241 mg |
| Sugars | 33 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Due to other reviews; Ended up cutting the prunes and apricots in half. Still used the brown sugar and apple juice and wine. Not too sweet. Cooked in instant pot. Would make again. Think I’d try crockpot next time.
Oh my goodness I loved this!! It was incredibly easy and so yummy. I put it all in the crockpot, I used cinnamon instead of cloves and apple cider vinegar instead of wine and dates in place of prunes because that’s just what I had . It was so wonderful I just can’t say enough about this recipe.
Very easy to make and turned out delicious and beautiful. I will make this again.
This dish was delicious! If and when I make it again , I would eliminate half the fruit. It was overly sweet. I would use unsweetened apple juice and more spices. Less brown sugar too. Otherwise Sooooo Good!
This sauce is everything! I had no red wine so used extra apple juice. Also, no prunes so used dried apricots and cherry infused craisins. Cooked the meat in a slow cooker, adding 1/2 sliced small onion. Added a little extra cloves, because I love cloves. Everyone loved it! Will make again for sure.
My husband loved this! I used port instead of red wine, added fresh chopped apple and a handful of dried cranberry in my fruit since I was short on dried apricot. Those were the only changes I made to this fabulous recipe. This is wonderful on a cold evening with friends, or just family!
I made this FODMAP friendly and in the crock pot. So, I exchanged apple juice for white grape juice. I left out the prunes and apricots and used raisins instead. I put in the crock pot using the rub only and had it on low setting for 8 hours and then put it on Warm for about an hour. I put together the modified sauce and poured it over the roast and put back on low for about 40 minutes. Came out juice and delicious still. I’m suspecting in I had put about 1/2 cup of the white grape juice along with the rub it might have been a bit more juicy but not by much.
Wonderful Served it to guests and they loved it shared the recipe with them
I have been using AllRecipes for years, but never before left a comment. This was far and away the best pork roast anyone at our Easter celebration had ever tasted. I basted it and prepared the fruit as directed, but I did not make gravy with corn starch at the end….I just spooned the juices over the sliced meat on the platter and arrayed the fruit along the sides. Doing it this way was NOT difficult or time-consuming at all. It was perfect. I’m sure you could use other fruits as well.
The dish was absolutely delicious but the sauce was a bit on the heavy side for us. Will be making adjustments to the sauce next time, but the pork was so tender it fell apart !
Amazing flavors and among the best sauces ever. Used crockpot 7- 8 hrs on low, added a good splash of Armagnac and thickened sauce with cornstarch slurry. Shredded leftover pork into sauce for a very elegant “pulled pork” to serve over polenta.
Finally! A moist, full-of-flavor pork recipe! Being my first time, and following the recipe bake time rather than my oven thermometer, I pulled the loin out at 170 degrees — 30 degrees higher than the recipe recommends. Should have been overcooked and dry, right? But no — moist cut-with-a-fork! Recommend using more fruit and juice for a fabulous sauce that everyone wanted more of.
I’ve found only one problem with this recipe it’s kind of bland. I think the addition of some salt rubbed into the meat just before the mustard and brown sugar would go a long way to making this a better recipe.
I should have paid attention to the comments and planned to cook the meat for less than 3 hours. It was overcooked already (150 degrees) when I checked an hour and 45 minutes in. You’re supposed to take it out at 140-145 degrees and let it rest for 10 minutes. I was roasting two 4-lb loins. I made a few modifications: used grape juice instead of wine because I didn’t feel like opening a bottle just for this, omitted the brown sugar altogether, and used half apple cider vinegar and half apple juice. Next time I will add onions. I didn’t love the cloves in the sauce but everyone else loved it. The prunes and apricots go great with the pork.
I was skeptical about mixing pork with prunes, but this dish was amazing! No leftovers and requests to make it again.
My whole family loved this!! I had a smaller roast and used a thermometer, cooking until it read 143°, (about 70 minutes at 350°) then letting it rest covered with foil for 15 minutes. PERFECT! I used Sun-Maid dried mixed fruit and doubled the recipe. I didn’t have any wine, so I substituted apple juice and chicken broth instead. Loved the spicy- sweet flavor the fruit and cloves gave!! YUM!! Will be making this again!
I made this recipe for Easter dinner, I used two 3 lb. pork tenderloins and cooked for 1 1/2 at 350. I used apple juice instead of the wine and basted every 15 minutes. Everyone loved it! I will definately make this again.
Made this exactly as directed and it was wonderful! Everyone raved about it. Wouldn’t change a thing. Will definitely make this again. Thanks.
The pork roast was very good. Marinating it with the apple juice made it nice and moist. The sauce was good, but a little sweet. I might use less brown sugar, and use apricot preserves instead of dry apricots. I might chop up the prunes in the chopper a bit too! Will definately make this again!
Noone seemed to like. They definately didn’t like the prune sauce and the mustard dressing was questionable. With some changes, it may not be too bad.
I followed the directions exactly. The pork was very bland and the gravy tasted exactly like prune baby food. I think I may have added a little too much corn starch because the gravy also had the consistency of baby food. As others have stated, this is a very sweet tasting dish. I think if I make it again, I will marinate the roast first and use less apple juice and fruit. I have noticed that a few reviews stated that they had very little pan juices. I think they may be using pork tenderloin instead of a regular pork loin. I leave the fat on the loin and then trim it off while eating. The fat gives extra drippings and helps keep the roast moist while cooking.