| 2012.04.23 |
I'm really looking forward to trying this recipe:
| 3 | lb | single pork loin, center-cut, well-trimmed |
| 5 | | prunes, pitted and dried |
| 15 | | apricots, dried |
| 1/4 | C | craisins |
| 1/4 | C | golden raisins |
| 2 | T | orange zest |
| 1/4 | C | butter |
| 5 | T | apricot preserves |
| -- | -- | salt |
| -- | -- | black pepper
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Preheat oven to 350°F. Coarsely chop dried fruit and mix with butter and orange zest. With a long thin
knife, carefully make a horizontal slit lengthwise through the center of the roast. Twist the knife gently
to make a 1/2-inch hole, making a "tunnel." Gently push the dried fruit mixture into the tunnel. Coat a
roasting rack and roasting pan with nonstick vegetable spray. Place the pork on the rack in the pan.
Sprinkle generously with salt and pepper; cover tightly with aluminum foil. Bake for 1 hour.
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Remove from the oven and spread the apricot preserves evenly over the top of the roast. Return to the
oven and bake, uncovered, for 15 to 20 minutes, or until no pink remains. Remove the pork to a cutting
board and slice across the grain. Serve immediately.
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