Ingredients
1 boneless rolled pork loin roast (3-1/2 pounds)1/2 cup chopped green onions4 tablespoons butter, divided1/4 cup orange juice1 bay leaf1 can (14 ounces) whole-berry cranberry sauce1/2 cup chicken broth1/2 cup chopped pecans1 tablespoon red wine vinegar1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon sugar1/4 cup apricot preserves
Preparation
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.
