Roast Pork Loin Stuffed with Dried Fruits

By Zopmama

Dried fruits combine with the sweetness of pork to make a wonderful meal.

Ingredients

• 1/2 cup dried apricots
• 1/2 cup pitted prunes
• 1/2 cup dried apples or pears
• 1 cup boiling water
• 1 (4-5 lb) boneless pork loin roast
• canola oil for coating
• salt and freshly ground pepper
• 1/2 cup chickn stock
• 1/4 cup Port or cranberry w/ a splash of lemon

Details

Servings 8

Preparation

Step 1

In a bowl, combine the dried apricots, prunes, and dried apples. Add the boiling water and stir. Let stand for about 30 minutes, stirring several times. Drain and set aside.

Preheat the oven to 325 degrees. Cut a pocket down the length of the roast, cutting halfway through the meat. Insert the dried fruits into the pocket. Using kitchen string, tie the roast closed every 1 1/2 inches or so. Pat the roast dry with paper towels and coat it with oil. Season all over with kosher salt and pepper.

Place roast, fat side up, on a rack in a flameproof roasting pan. Roast for 1 hour, then test for doneness. An instant read thermometer inserted into the thickest part of the meat (but not touching the fruit) should register 160 degrees. The meat should still be faintly pink in the center. Transfer the roast to a carving board, remove and discard the string, cover loosely with aluminum foil, and let rest while making the sauce.

Tilt the pan and spoon off and discard as much excess fat as possible. Place the pan over 2 burners and turn the heat to medium. Add the stock and Port and stir to scrap up the browned bits from the pan bottom. cook, stirring frequently, until reduced to a flavorful sauce, about 10 minutes.

Carve the roast, cut it against the grain into slices about 1/4 inch thick. Transfer to slices to a warmed platter and serve with the sauce.