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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events, reports Theresa McIlveen of Turner Valley, Alberta. It's not tricky to prepare and is so impressive on the table. Ingredients:
3/4 cup diced pitted dried plums |
3/4 cup diced dried apricots |
1 tablespoon minced fresh gingerroot |
1-1/2 teaspoons ground cumin, divided |
1 teaspoon grated orange peel |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 boneless pork loin roast (3 to 4 pounds) |
1/4 cup packed brown sugar |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon cornstarch |
1 teaspoon ground mustard |
2 teaspoons cider vinegar |
Directions:
1. In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange peel, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
2. Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing. Yield: 12-14 servings.
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