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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages. Ingredients:
3/4 cup chopped pitted prunes |
3/4 cup chopped dried apricots |
1 tablespoon grated fresh ginger |
1 teaspoon grated orange zest |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
salt and ground black pepper to taste |
1 (4 pound) boneless pork loin roast, butterflied |
1/4 cup packed brown sugar |
2 teaspoons all-purpose flour |
2 teaspoons cider vinegar |
1 teaspoon ground cumin |
1 teaspoon mustard powder |
1/2 cup water |
1 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
3. Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
4. Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
5. Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
6. Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food 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 and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
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