This recipe came from my mum. Pork cooked with apple juice, red wine, prunes and apricots. It takes little time since it requires basting, but the end result is worth it. Makes a truly delicious meal served with mashed potatoes and green vegetables.
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. - 31 Oct 2008 (Review from Allrecipes US | Canada)
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! - 18 Feb 2007 (Review from Allrecipes US | Canada)
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. - 06 May 2008 (Review from Allrecipes US | Canada)