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The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays.
1 boneless rolled pork loin roast (3.5 lbs)
1/2 cup chopped green onions
4 Tbsp butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 oz) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 Tbsp red wine vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp sugar
1/4 cup apricot preserves
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.
Calories 306, Fat 13 grams, Saturated Fat 5 grams, Cholesterol 76 milligrams, Sodium 176 milligrams, Carbs 20 grams, Sugar 14 grams, Fiber 1 grams, Protein 26 grams