MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fruit-Pecan Pork Roast
Categories: Pork, Vegetables, Citrus, Fruits, Nuts
     Yield: 12 Servings

 3 1/2 lb Boneless rolled pork loin
          - roast
   1/2 c  Green onions; chopped
     4 tb Butter; divided
   1/4 c  Orange juice
     1    Bay leaf
    14 oz Can whole-berry cranberry
          - sauce
   1/2 c  Chicken broth
   1/2 c  Chopped pecans
     1 tb Red wine vinegar
   1/4 ts Salt
   1/8 ts Pepper
   1/8 ts Sugar
   1/4 c  Apricot preserves

 Place roast on a rack in a shallow roasting pan. Bake, uncovered, @
 350 F/175 C for 45 minutes.

 Meanwhile, in a large skillet, saute onions in 1 tb 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 to 25 minutes longer. Let meat stand
 for 10 minutes before slicing. Serve with reserved sauce.

 Recipe by Gay Flynn, Bellevue, Nebraska

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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