Elegant Pork Loin Roast Recipe - Allrecipes.com
Elegant Pork Loin Roast Recipe
  • READY IN 3+ hrs

Elegant Pork Loin Roast

Recipe by  

"This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
  3. 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).
  4. 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.
  5. 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.
  6. Slice the roast, and pass the sauce for guests to serve themselves.
Kitchen-Friendly View


  • Cook's Note:
  • You can substitute ruby port for the red wine, if you prefer.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2008

I'm only writing for one reason, as this dish was amazing. I'm a personal chef and enjoy coming here for new ideas. On just about every pork roast recipe i've seen, instructions have said to cook until 160 degrees, give or take. this is a mistake..it's called carryover cooking. any piece of meat that large is going to continue to cook for 30 to 40 minutes, and continue cooking about 10 to 15 degrees. thanksgiving turkey ever seem dry?? pork does NOT need to be fully cooked, 155 at the most.

Most Helpful Critical Review
Mar 24, 2009

This was a good recipe. The cook time was way too much the first time I tried it...3 hours made it very dry! The second time I cooked it, I did it for two hours and it ws still almost too much. I would try an hour and a half for a 4 pound roast next time. Definitely use a thermometer! Decreasing the time unfortunately cuts down on the basting opportunities which affects the sauce. There was also way to much dried fruit. I'm sure with some tweaking this could be an excellent recipe. But it really needs tweaking....

Feb 18, 2007

I cooked this in the crock pot. Added all ingredients (including fruit, wine, clove, brown sugar used in the sauce) and cooked for 8 hours on low. Thickened the sauce with cornstarch and water and served with garlic mash potatoes. Excellent!

May 06, 2008

Wow!! This truly is a great way to make a loin roast. I used a crock pot to cook mine, it came out great! I did find it very sweet, so next time I won't put any brown sugar in it I find the apple juice will make it sweet enough.

Jan 14, 2007

This recipe was a total success in my party, It came out wonderful, rich and aromatic, the taste was "elegant" indeed!

Mar 31, 2008

My boyfriend made this for me and followed a few suggestions, used apple juice due to the lack of drippings and added marjarom. It was very tasty, but I would use less fruit next time. I didn't want a prune or apricot with every bite of pork I had, and there were plenty still left in the pan when we finished.

May 26, 2008

As we don't have alcohol in our home, I used straight apple juice- and it turned out wonderfully!

Jan 31, 2008

My first go at cooking a pork loin and I don't think it could have come out any better. Mine was only 2lbs so I cut the time in half. It came out nice and juicy. The sauce came out really yummy, but my loin didn't produce much, if any, drippings so it was mostly a wine sauce with some apple juice.


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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