Fruit Glazed Pork Roast Recipe -
Fruit Glazed Pork Roast Recipe

Fruit Glazed Pork Roast

Recipe by  

"This can be made with guava, apricot or pineapple and all will be delicious. I usually serve this with rice."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. To Marinate: In a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. Mix together until sugar dissolves. Add pork, seal bag and refrigerate for at least 3 hours or, if possible, overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove bag from refrigerator. Remove meat from marinade, wipe dry with paper towels and brown in a large skillet. Place browned pork on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees F (63 degrees C). Baste with marinade every 10 minutes while baking. (Note: If there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.)
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2003

I marinated overnight, it was pretty good, think I'd like more "zest" but it was a great change on pork, this is a keeper!

Most Helpful Critical Review
Apr 28, 2005

This recipe was a little confusing. It said to cook a 5 lb roast for 1 hour or until internal temp reaches 160. This took exactly 2 hours for me. The roast was so dry when it came out that we could barely eat it. I marinated for two days, but there was no evidence of any flavor in the meat at all. I will not be making again!


9 Ratings

Jan 26, 2004

absolutely awesome. couldn't find guava so used pink grapefruit juice and marinated 2 1/2 days. added cornstarch for awesome sauce. thank you.

Feb 16, 2005

I followed the recipe exactly (perhaps I was a bit liberal with the thickness of the sliced ginger root) and it was delicious! My husband loved it and I will be making it again soon. Thank you!

Apr 19, 2011

I and the wife liked it. Kids thought it was OK. I think ginger is a bit of an acquired taste.

Apr 14, 2013

I would almost give this recipe a 5 star rating. The flavor is really good. The fruit comes through so well, and the roast comes out tender and moist. I stopped the cooking at 144 degrees internal. It coasted up to about 150 during the rest. That is plenty done for a pork roast these days. 160 internal will turn that beautiful loin into shoe leather, but I think AllRecipes has to cover themselves against legal attacks in the case someone does get sick from bacterial toxins or infections. I used a 3 pound pork loin and it took longer than the suggested time for a 5 pound roast cooked to a well done level. That is my one complaint. The time was way off. If the editor changes the internal temperature, they should correct for the time or reword to only use a thermometer, not a timer. This is a keeper recipe.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 125 mg
  • 5%

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

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