How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Roast With Winter Fruits And Port Sauce ?

You need 13 ingredients. The key ingredients include: 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, 1 medium onion, finely chopped, and more.

Is Pork Roast With Winter Fruits And Port Sauce suitable as meat & poultry?

Yes, Pork Roast With Winter Fruits And Port Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pork Roast With Winter Fruits And Port Sauce ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Roast With Winter Fruits And Port Sauce Recipe

Name: Pork Roast With Winter Fruits And Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1 medium onion, finely chopped; 1 small shallot, finely chopped; 3/4 stick unsalted butter; 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces; 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour; 9 or 10 bacon slices; 1/2 cup ruby Port; 1 small shallot, finely chopped; 1 1/2 cups water, divided; 2 teaspoons arrowroot

1

Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.

2

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

3

Preheat oven to 500u00b0F with rack in middle.

4

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.

5

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 325u00b0F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155u00b0F, 1 1/4 to 1 1/2 hours total.

6

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 160u00b0F; meat will be slightly pink.)

7

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.

8

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

9

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

10

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

Pork Roast With Winter Fruits And Port Sauce

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