Roast Pork with Dried Fruits and Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The great thing about preparing a large roast is that you'll have pork leftover for future meals. Wrap it in heavy-duty plastic wrap and aluminum foil; refrigerate for up to three days. Ingredients:
1/2 cup dried apricots |
1/2 cup pitted prunes |
2 cups hot water |
1/2 teaspoon ground cinnamon |
1 (5-pound) bone-in pork loin roast |
1 tablespoon sugar |
1 teaspoon grated peeled fresh ginger |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
5 cups cubed peeled butternut or acorn squash (1 1/2 pounds) |
Directions:
1. Combine first 3 ingredients; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl; reserve liquid. Combine fruit and cinnamon; set aside.
2. Preheat oven to 425°.
3. Trim fat from pork. Cut a 1 1/2-inch-wide horizontal slit through the center of the pork to form a pocket using a long, thin knife. Stuff the apricot mixture into the pocket using the handle of a wooden spoon to help push the apricot mixture to the center of pork.
4. Place the pork on a broiler pan; insert meat thermometer into thickest portion of pork. Combine sugar, ginger, salt, and pepper. Pour 1/2 cup reserved liquid over pork; sprinkle with sugar mixture. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake at 325° for 25 minutes. Arrange the squash around pork. Bake at 325° an additional 45 minutes or until the thermometer registers 160° (slightly pink), basting pork with remaining liquid every 15 minutes.
5. Place pork on a serving platter; cover with foil. Let stand 15 minutes before slicing.
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