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
- ¾ cup chopped pitted prunes
- ¾ cup chopped dried apricots
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated orange zest
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 (4 pound) boneless pork loin roast, butterflied
- ¼ cup packed brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons cider vinegar
- 1 teaspoon mustard powder
- ½ cup water
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
Step 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.
Step 4
Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 435 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat7g | 36% |
Cholesterol110mg | 37% |
Sodium85mg | 4% |
Total Carbohydrate26g | 9% |
Dietary Fiber2g | 8% |
Total Sugars20g | |
Protein38g | |
Vitamin C2mg | 10% |
Calcium53mg | 4% |
Iron2mg | 13% |
Potassium831mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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