Pork Roast with Dried Fruit and Fresh Herbs

By ngaldi

We perked up roast pork loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

Ingredients

• 1 cup(s) dried figs, chopped
• 1 cup(s) dried apricots, chopped
• 1 cup(s) dried cherries, chopped
• 2.5 cup(s) dry red wine
• 3 stick(s) cinnamon, about 3 inches each
• 2.5 tablespoon(s) finely chopped fresh rosemary
• 1.25 teaspoon(s) salt
• 1 teaspoon(s) fresh ground black pepper
• 2 clove(s) garlic, minced
• 2 tablespoon(s) extra-virgin olive oil
• 3.5 pound(s) boneless pork loin roast, butterflied

Details

Servings 8
Preparation time 50mins
Cooking time 110mins
Adapted from countryliving.com

Preparation

Step 1

Heat oven to 500 degrees. Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes. Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, pepper, and garlic together and rub 2 tablespoons of the mixture on the inside of the roast. Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about 1 hour. Allow pork to rest for 15 minutes before slicing.