Fruit-Stuffed Pork Loin

Ingredients

• chopped pitted prunes (0.75 cup)
• chopped dried apricots (0.75 cup)
• grated fresh ginger (1 tablespoon)
• ground cumin (1.5 teaspoon)
• grated orange zest (1 teaspoon)
• ground cinnamon (0.5 teaspoon)
• salt (0 )
• ground black pepper (0 )
• boneless pork loin roast (4 pound)
• packed brown sugar (0.25 cup)
• all-purpose flour (2 teaspoon)
• apple cider vinegar (2 teaspoon)
• mustard powder (1 teaspoon)
• water (0.5 cup)
• cornstarch (1 teaspoon)
• water (1 tablespoon)

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Combine prunes, apricots, ginger, 1/2 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 1/2 hours. Transfer roast to a serving platter; tent with aluminum foil while you make gravy.
6. Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour 1/2 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 gravy into a gravy boat; serve with roast.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 435
• fat: 20 g
• sats: 7 g
• carbs: 26 g
• fibre: 2 g
• protein: 38 g
• salt: 0 g