Fruit Glazed Pork Roast

Fruit Glazed Pork Roast

6
NISHAMARTIN 0

"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

servings 276 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.)

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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

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...

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!

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

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!

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...

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

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 intern...