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Ingredients
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¾ cup chopped pitted prunes
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¾ cup chopped dried apricots
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1 tablespoon grated fresh ginger
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1 teaspoon grated orange zest
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½ teaspoon ground cumin
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½ teaspoon ground cinnamon
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salt and ground black pepper to taste
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1 (4 pound) boneless pork loin roast, butterflied
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¼ cup packed brown sugar
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2 teaspoons all-purpose flour
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2 teaspoons cider vinegar
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1 teaspoon ground cumin
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1 teaspoon mustard powder
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½ cup water
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1 teaspoon cornstarch
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1 tablespoon water
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
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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.
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Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
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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.
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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)
435 | Calories |
20g | Fat |
26g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 435 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 7g | 36% |
Cholesterol 110mg | 37% |
Sodium 85mg | 4% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 20g | |
Protein 38g | 75% |
Vitamin C 2mg | 2% |
Calcium 53mg | 4% |
Iron 2mg | 13% |
Potassium 831mg | 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.