While the ingredient list is long, this fruited roast is actually simple to make, and it's a sophisticated dish worthy of your Christmas table. Allow the roast to rest at least 10 minutes before slicing.

Marge Perry
Recipe by Cooking Light December 2005


Jan Smith

Recipe Summary

12 servings (serving size: 3 ounces pork, 1/4 cup fruit, and about 1 1/2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • To prepare roast, combine first 9 ingredients in a small bowl. Rub mixture over surface of roast; place in a shallow roasting pan coated with cooking spray.

  • Place figs, apples, and crystallized ginger around roast. Pour 3/4 cup nectar and broth over fruit. Bake at 400° for 1 hour and 10 minutes or until meat thermometer registers 145°, stirring fruit frequently. Remove from oven; place roast on carving board, and place fruit in a bowl using a slotted spoon.

  • To prepare sauce, pour any pan juices into a saucepan. Add 1/2 cup pear nectar, port, and jelly; bring to a boil. Cook 4 minutes or until thick enough to lightly coat the back of a spoon. Stir in heavy cream; simmer 2 minutes or until sauce has thickened, stirring occasionally.

  • Wine note: Here's a dish that begs for riesling from Alsace, France. In general, the white wines of Alsace are known for their affinity for pork dishes. But in particular, both the acidity and the fruitiness of riesling make it a star pick when flavors go several directions--sweet (figs), spicy (cardamom), herbal (fennel), and exotic (ginger) all at the same time. Try the Hugel et Fils Riesling 2003 from Alsace ($20). -Karen MacNeil

Nutrition Facts

363 calories; calories from fat 18%; fat 7.3g; saturated fat 3g; mono fat 2.6g; poly fat 0.6g; protein 26g; carbohydrates 46.4g; fiber 4.9g; cholesterol 82mg; iron 2.8mg; sodium 212mg; calcium 61mg.