You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter



3-3/4 cups and 2 tablespoons chopped pitted prunes
3-3/4 cups and 2 tablespoons chopped dried apricots
1/3 cup grated fresh ginger
1 tablespoon and 2-1/4 teaspoons grated orange zest
2-1/2 teaspoons ground cumin
2-1/2 teaspoons ground cinnamon
salt and ground black pepper to taste
5-1/4 (4 pound) boneless pork loin roast, butterflied

1-1/4 cups and 1 tablespoon packed brown sugar
3 tablespoons and 1-1/2 teaspoons all-purpose flour
3 tablespoons and 1-1/2 teaspoons cider vinegar
1 tablespoon and 2-1/4 teaspoons ground cumin
1 tablespoon and 2-1/4 teaspoons mustard powder
2-1/2 cups and 2 tablespoons water
1 tablespoon and 2-1/4 teaspoons cornstarch
1/3 cup water


Preheat oven to 325 degrees F (165 degrees C).
Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
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.
Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
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.
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.

Back to Top