Pork Roast with Winter Fruits and Port Sauce

Name: Pork Roast with Winter Fruits and Port Sauce
Yield: Makes 8 servings
Ingredients: 1/4 pound California dried apricots, cut into 1/2-inch pieces; 1/4 pound pitted prunes, cut into 1/2-inch pieces; 2/3 cup ruby port wine; 1 medium onion, finely chopped; 1 small shallot, finely chopped; 6 tablespoons unsalted butter; 1 tart apple such as Ganny Smith, peeled and cut into 1/2-inch pieces; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (6-pound) bone-in pork loin roast (about 10 ribs), frenched, at room temperature 1 hour; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 9 or 10 bacon slices; 1/2 cup ruby port wine; 1 small shallot, finely chopped; 1 1/2 cups water; 2 teaspoons arrowroot

November 7, 2012

Inside this beautiful pork roast is a sweet and savory fruit surprise: apricots, prunes, and apples. A coat of bacon keeps the meat moist as it cooks. Stuff and wrap the pork a day ahead to let the flavors marinate. The port sauce not only provides a lovely glaze for the meat but is also a great topper for side dishes like mashed potatoes and green beans.

Recipe notes

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