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Pork Roast with Dried Cranberries and Apricots

Ingredients

1	center-cut pork loin roast (about 3-1/2 pounds)
1-1/2	cups cranberry-apple juice, divided
1	cup chardonnay or other dry white wine
1-1/2	teaspoons ground ginger
1	teaspoon ground cardamom
2	tablespoons apricot preserves
1/4	cup water
1	tablespoon plus 1 teaspoon cornstarch
1/2	cup dried cranberries
1/2	cup chopped dried apricots
2	tablespoons golden raisins

1. Place pork roast in large resealable food storage bag. Combine 1 cup cranberry-apple juice, chardonnay, ginger and cardamom in medium bowl. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.

2. Preheat oven to 350°F. Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, 1 hour. Remove foil; continue baking 30 minutes or until internal temperature of roast reaches 165°F when tested with meat thermometer inserted into thickest part of roast, not touching bone. Transfer roast to cutting board; cover with foil. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

3. Measure juices from pan. Add enough remaining cranberry-apple juice to equal 1-1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in small bowl until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins; cook 2 minutes. Remove from heat.

4. Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish, if desired.

Nutrients per Serving
(1/10 of total recipe)
Calories	284
Calories from Fat	26 %
Total Fat	8 g
Saturated Fat	3 g
Cholesterol	70 mg
Carbohydrate	18 g
Fiber	1 g
Protein	31 g
Sodium	82 mg

Dietary exchanges

1 Fruit

4 Meat

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