Pork Loin with Fruit, Honey, and Bacon Sauce
Pork loin is browned, then roasted with a sauce made of cranberrries, honey, apples, orange marmalade and pumpkin pie spice. It makes a beautiful Autumn meal.
Ingredients
For the Glaze:
- 8 slices bacon, chopped
- 1 18 ounce jar orange marmalade
- 2 cups whole, fresh cranberries, rough chopped
- 1 Granny Smith apple, peeled and chopped fine (about 1 large)
- 1/2 cup packed brown sugar
- 1/2 cup apple cider
- 1/2 cup honey
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
For the Roast:
- 4-5 pound boneless pork loin
- salt and pepper, to taste
- 3 tablespoons cooking oil
Instructions
For the Sauce
- In a heated 2-quart sauce pot, cook chopped bacon until just starting to golden on the edges and fat has rendered. Drain fat, reserving 2 tablespoons with the bacon.
- To the bacon and reserved fat, add the orange marmalade, cranberries, apple, brown sugar, apple cider, honey, pumpkin pie spice, and salt. Stir until well mixed.
- Heat the sauce over medium heat until boiling. Lower heat and cook sauce for 20 minutes at a gentle boil, stirring as needed.
For the Roast:
- Preheat oven to 400 degrees F. Line a baking pan with foil. Set aside.
- Sprinkle salt and pepper over all roast surfaces. Set aside.
- Add the oil to a heated skillet. Brown the roast on all sides. Place browned roast in baking pan.
- Pour approximately 1 1/2 cups sauce over top of roast. Set aside remaining sauce.
- Bake the roast at 400 degrees F for 15 minutes. Lower oven heat to 325-degrees F and continue to cook roast until internal temperature reaches 150 degrees (about 1 1/2 hours).
- Remove roast from oven. Cover with foil and allow roast to sit for 15 minutes. Slice in generous 1/4-inch slices for serving. Remaining sauce may be served on the side or spooned over roast slices prior to serving.
Alternate serving suggestion:
- Blend the remaining sauce with an immersion blender or in an electric blender until smooth. Rewarm in pot or microwave, if needed.