Roast Pork With Dried Fruits And Squash Recipe

Name: Roast Pork With Dried Fruits And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried apricots; 1/2 cup pitted prunes; 2 cups hot water; 1/2 teaspoon ground cinnamon; 1 (5-pound) bone-in pork loin roast; 1 tablespoon sugar; 1 teaspoon grated peeled fresh ginger; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 5 cups cubed peeled butternut or acorn squash (1 1/2 pounds)

Servings: persons

1/2 cup dried apricots
1/2 cup pitted prunes
2 cups hot water
1/2 teaspoon ground cinnamon
1 (5-pound) bone-in pork loin roast
1 tablespoon sugar
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
5 cups cubed peeled butternut or acorn squash (1 1/2 pounds)

1
Combine first 3 ingredients; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl; reserve liquid. Combine fruit and cinnamon; set aside.
2
Preheat oven to 425u00b0.
3
Trim fat from pork. Cut a 1 1/2-inch-wide horizontal slit through the center of the pork to form a pocket using a long, thin knife. Stuff the apricot mixture into the pocket using the handle of a wooden spoon to help push the apricot mixture to the center of pork.
4
Place the pork on a broiler pan; insert meat thermometer into thickest portion of pork. Combine sugar, ginger, salt, and pepper. Pour 1/2 cup reserved liquid over pork; sprinkle with sugar mixture. Bake at 425u00b0 for 20 minutes. Reduce oven temperature to 325u00b0 (do not remove pork from oven); bake at 325u00b0 for 25 minutes. Arrange the squash around pork. Bake at 325u00b0 an additional 45 minutes or until the thermometer registers 160u00b0 (slightly pink), basting pork with remaining liquid every 15 minutes.
5
Place pork on a serving platter; cover with foil. Let stand 15 minutes before slicing.

2112

kcal

Calories

233

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 1/2 cup dried apricots, 1/2 cup pitted prunes, 2 cups hot water, 1/2 teaspoon ground cinnamon, and more.

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

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

Roast Pork With Dried Fruits And Squash

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