Fruit-Stuffed Pork Loin
Description
This fruit-stuffed pork loin recipe features orange- and ginger-accented dried fruit. Serve the glazed pork loin roast slices with its own pan sauce.
Ingredients
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3/4 cup chopped pitted prunes
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3/4 cup chopped dried apricots
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1 tablespoon grated fresh ginger
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1/2 teaspoon ground cumin
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1 teaspoon grated orange zest
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1/2 teaspoon ground cinnamon
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salt and ground black pepper to taste
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1 (4 pound) boneless pork loin roast, butterflied
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1/4 cup packed brown sugar
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2 teaspoons all-purpose flour
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2 teaspoons cider vinegar
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1 teaspoon mustard powder
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1/2 cup water
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1 teaspoon cornstarch
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1 tablespoon water
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
3
Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
4
Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
5
Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
6
Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.