Pork Roast with Winter Fruits and Port Sauce

Name: Pork Roast with Winter Fruits and Port Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 113 grams California dried apricots, cut into 1/2-inch pieces; 2 teaspoons arrowroot; 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces; 1 medium onion, finely chopped; 3 kilograms bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour; 118 milliliters ruby Port; 113 grams pitted prunes, cut into 1/2-inch pieces; 1 small shallot, finely chopped; 1 sticks unsalted butter; 355 milliliters water, divided

Pork Roast with Winter Fruits and Port Sauce is a gluten free and primal main course. This recipe serves 8. One portion of this dish contains roughly 77g of protein, 23g of fat, and a total of 613 calories. It will be a hit at your Winter event. A mixture of pork loin roast, arrowroot, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes.

Ingredients you will need

Apricot

Prunes

Port

Equipment you will use

Sauce Pan

Remove from heat and let stand 10 minutes.

Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes.

Ingredients you will need

Shallot

Butter

Onion

Equipment you will use

Frying Pan

Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

Ingredients you will need

Salt And Pepper

Apricot

Apple

Preheat oven to 500°F with rack in middle.

Equipment you will use

Oven

Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.

Ingredients you will need

Stuffing

Sauce

Equipment you will use

Wooden Spoon

Knife

Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.

Ingredients you will need

Pork Roast

Stuffing

Pepper

Bacon

Bone

Salt

Wrap

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Aluminum Foil

Frying Pan

Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.

Ingredients you will need

Port

Equipment you will use

Sieve

Bowl

Frying Pan

Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer.

Ingredients you will need

Stuffing

Shallot

Fruit

Water

Equipment you will use

Sauce Pan

Frying Pan

Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.

Ingredients you will need

Arrowroot

Sauce

Water

Equipment you will use

Cutting Board

Whisk

Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Whisk

Carve roast into chops by cutting between ribs, then serve with sauce.

Ingredients you will need

Sauce

Ribs

•Stuffing can be made 2 days ahead and chilled.•Uncooked roast improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.

Ingredients you will need

Stuffing

Bacon