Pork Loin Ingredients
3/4 Cup Of Chopped Pitted Plums
3/4 Cup Of Chopped Dried Apricots
1 Tablespoon Grated Fresh Gingerroot
1 Teaspoon Orange Zest
1 1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cinnamon
Salt And Pepper
4 Pound Boneless Pork Loin Roast – *See Note
1/4 Cup Packed Brown Sugar
2 Teaspoon Flour
2 Teaspoon Cider Vinegar
1 Teaspoon Dry Mustard
1 Teaspoon Cornstarch
Pork Loin Method
In a bowl, combine plums, apricots, ginger, orange zest plus 1/2 teaspoon each of cinnamon and cumin then sprinkle of salt and fresh ground pepper.
Open the roast and spoon stuffing mix down the centre.
Fold the meat sides over and tie with twine.
Place on a rack in a roasting pan.
Preheat oven to 350 degrees Fahrenheit.
Combine brown sugar, flour, vinegar, mustard and remaining 1 teaspoon of cumin.
Spread evenly over the roast.
Bake at 350 degrees Fahrenheit for 2 hours until meat registers 160 degrees Fahrenheit internal temperature.
Transfer to platter and tent with foil to rest.
Skim off fat in roasting pan.
Pour juices into a saucepan and set aside.
Add 1/2 cup water to roasting pan cook over high heat, stirring to get up the brown bits in the bottom of the pan.
Pour into saucepan to boil over medium heat.
Mix cornstarch with 1 Tablespoon of water add to saucepan then cook, stirring every 1 minute.
Strain into gravy boat and serve with the roast.
Yield: 8 servings
*Note: Ask Your Butcher To Make A Pouch In The Roast For You.