Name: Fruit-Stuffed Pork Loin
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chopped pitted prunes - ¾ cup; Chopped dried apricots - ¾ cup; Grated fresh ginger - 1 tablespoon; Grated orange zest - 1 teaspoon; Ground cumin - ½ teaspoon; Ground cinnamon - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Boneless pork loin roast, butterflied - 1 (4 pound); Packed brown sugar - ¼ cup; All-purpose flour - 2 teaspoons; Cider vinegar - 2 teaspoons; Ground cumin - 1 teaspoon; Mustard powder - 1 teaspoon; Water - ½ cup; Cornstarch - 1 teaspoon; Water - 1 tablespoon

Ingredients for - Fruit-Stuffed Pork Loin

1. Chopped pitted prunes ¾ cup

2. Chopped dried apricots ¾ cup

3. Grated fresh ginger 1 tablespoon

4. Grated orange zest 1 teaspoon

5. Ground cumin ½ teaspoon

6. Ground cinnamon ½ teaspoon

7. Salt and ground black pepper to taste ½ teaspoon

8. Boneless pork loin roast, butterflied 1 (4 pound)

9. Packed brown sugar ¼ cup

10. All-purpose flour 2 teaspoons

11. Cider vinegar 2 teaspoons

12. Ground cumin 1 teaspoon

13. Mustard powder 1 teaspoon

14. Water ½ cup

15. Cornstarch 1 teaspoon

16. Water 1 tablespoon

How to cook deliciously - Fruit-Stuffed Pork Loin

1 . Stage

Preheat oven to 325 degrees F (165 degrees C).

2 . Stage

Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.

3 . Stage

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.

4 . Stage

Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.

5 . Stage

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.

6 . Stage

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.