Recipe by JESHENBA
"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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1 (4 pound)
boneless pork loin roast
packed brown sugar
1 1/2 cups
apple juice, divided
packed brown sugar
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.
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....
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!
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.
This recipe was a total success in my party, It came out wonderful, rich and aromatic, the taste was "elegant" indeed!
As we don't have alcohol in our home, I used straight apple juice- and it turned out wonderfully!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Pork Loin Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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