Elegant Pork Loin Roast

Elegant Pork Loin Roast


"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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3 h 30 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 95 Ratings

Most helpful positive review

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 coo...

Most helpful critical review

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'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 coo...

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 a...

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 appl...

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

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 ...

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

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,...

i wish i could give this 10 stars.. it was sooo good.. i ended having to change the fruit to pineapples and craisins as that is all i had but it still was every bit delicious! i'm thinking abou...

Great and easy recipe. I used a 2.5lb roast, and I added a little marjoram and thyme to the mustard, and some ginger and allspice to the simmering fruit. There weren't many drippings at first,...