Author: Canadian Living

This is a delicious Sunday pork roast with a sweeten fruit sauce. Decorate the meat platter with grapes and apple slices and Bibb lettuce for nice presentation for Sunday dinner.

  • Portion size 8 servings
  • Credits : treegrossme


  • 4 lbs boneless pork loin trim the fat
  • 2 cloves garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/4 cup water
  • 1/2 cup white wine
  • 1 cup peeled Granny Smith apple finely chopped
  • 1/2 cup light brown sugar firmly packed
  • 6 medium figs coarsely chopped
  • 3/4 cups pitted dates coarsely chopped


Slice the garlic cloves in halves and rub on all sides of pork loin. Throw away garlic. Put pork in 9x13 inch pan. Mix the sage, salt and pepper together in a little bowl then sprinkle the spices over the pork loin and roast in a 375 degree oven for about 1 hour and 30 minutes, or until meat thermometer reads 155 degrees at the thickest part. While the pork roasts, in a small saucepan combine the apples and water. Cover the pot and cook over medium- heat until the apples are tender, about 5 minutes. Take from heat and set aside. Remove the roasting pan from oven and skim off the fat from the juices and discard. Remove pork to platter. Add wine to pan and place on medium heat scrapping up the brown bits at bottom of pan. Add the cooked apple mix the dates, figs and sugar and cook. Stir until the sauce is hot, 2 to 3 minutes, then pour into a serving bowl and serve with the Pork roast.
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Date/Fig Pork Roast