Roast Pork Loin with Dried Fruit (1 Hr to Marinate)(Cooks Magazine)

By ctaubenheim

Ingredients

• NOTE: Blade-end roast is their preferred cut, but a center-cut boneless pork loin roast can be used.
• 6 Tbsp Packed Brown Sugar
• 2 Tbsp Minced Fresh Rosemary
• Salt and Pepper
• 1 3lb Boneless Blade-End Pork Loin Roast, Trimmed
• 1 Cup Water
• 1 Tbsp Cornstarch
• 1 Cup Dry White Wine
• 1 Cup Dried Apricots, Quartered
• 1 Cup Dried Cherries

Details

Servings 6

Preparation

Step 1

Combine 2 Tbsp sugar, rosemary, 2 tsp salt, and 1 tsp pepper in bowl. Sprinkle sugar mixture evenly over roast. Wrap roast in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Unwrap roast and place fat side up on prepared wire rack. Roast until center registers 130, 40-50 minutes. Transfer roast to carving board, tent with foil, and let rest for 30 minutes.

Meanwhile, combine 1/4 cup water and cornstarch in bowl; set aside. Combine wine, apricots, cherries, 1/4 tsp salt, 1/4 tsp pepper, remaining 3/4 cup water, and remaining 1/4 cup sugar in small saucepan and bring to a boil over medium high heat. Cook until slightly reduced, about 3 minutes. Stir in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat and cover to keep warm. Slice roast 1/4 inch thick, serve, passing sauce separately.