Fruit-Pecan Pork Roast

• 1 boneless rolled pork loin roast (3-1/2 pounds)
• 1/2 cup chopped green onions
• 4 tablespoons butter, divided
• 1/4 cup orange juice
• 1 bay leaf
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup chicken broth
• 1/2 cup chopped pecans
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar
• 1/4 cup apricot preserves

1. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 45 minutes.
2. 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.
3. 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 145u0b0. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

rolled pork, green onions, butter, orange juice, bay leaf, wholeberry, chicken broth, pecans, red wine vinegar, salt, pepper, sugar, apricot preserves

Taken from www.tasteofhome.com/recipes/fruit-pecan-pork-roast/ (may not work)