Best 7 Pork Loin With Fruit Sauce Recipes

FRUIT-STUFFED PORK LOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
• Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
• Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
• Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
• Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

ROASTED PORK LOIN WITH CHUNKY FRUIT SAUCE

Steps:

• Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand.
• Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning.
• Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes.

PORK LOIN WITH FRUIT SAUCE

Steps:

• Place roast in shallow roasting pan, and sprinkle roast with rosemary and peppers.
• Bake uncovered at 350 degrees for 1 hour.
• In a large saucepan, combine remaining ingredients.
• Bring ingredients to a boiling point, reduce heat and simmer for 20 minutes.
• Remove roast from oven and spoon about 1 cup sauce over roast, and return to oven and cook for 1 hour or till meat thermometer reads 165 degrees.
• Let roast stand 15 minutes before slicing.
• Spoon meat juices from roast into fruit sauce.
• Heat and serve with pork roast.
• Serve over hot cooked rice.

PORK TENDERLOIN WITH FRUIT

Steps:

• Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
• Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
• Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
• Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

FRUIT-GLAZED PORK CHOPS

Steps:

• In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.

SLOW-COOKER ROAST PORK WITH FRUIT

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.