Pork Roast with Apricot-Prune Dressing and Wine - servings 16

Preparation time: 20, - cooking time: 120

4 pound boneless pork roast
1/4 cup Dijon mustard
2 tbsp packed brown sugar
1-1/2 cups apple juice, divided
1 cup each pitted prunes and dried apricots
3/4 cup Madeira wine
1/4 cup packed brown sugar
1/8 tsp ground cloves
2 tsp cornstarch

Spread combined mustard and 2 tbsp brown sugar over pork roast. Place roast in shallow roasting pan. Insert meat thermometer. Roast in a 325 degree F. oven for 1 1/2 hours, basting with 1/2 cup of the apple juice every 30 minutes.
Combine fruits, wine, 3/4 cup of the apple juice, brown sugar and cloves. Bring to a boil. Cover; simmer 15 minutes. Spoon fruit mixture around roast during the last 30 minutes of roasting time; continue roasting until meat thermometer registers 155-160 degrees F. Place roast and fruit on platter; keep warm. Gradually stir combined cornstarch and 1/4 cup of the apple juice into pan liquid. Cook and stir until thickened. Serve sauce over sliced roast.