Fruit-Stuffed Pork Loin

Name: Fruit-Stuffed Pork Loin
Total time: 120
Yield: 8
Ingredients: ¾ cup chopped pitted prunes; ¾ cup chopped dried apricots; 1 tablespoon grated fresh ginger; 1 teaspoon grated orange zest; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; salt and ground black pepper to taste; 1 (4 pound) boneless pork loin roast, butterflied; ¼ cup packed brown sugar; 2 teaspoons all-purpose flour; 2 teaspoons cider vinegar; 1 teaspoon ground cumin; 1 teaspoon mustard powder; ½ cup water; 1 teaspoon cornstarch; 1 tablespoon water

Recipe by cpchef from allrecipes.com

Dinner 2 Hr.

Ingredients

8 servings

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¾ cup chopped pitted prunes
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¾ cup chopped dried apricots
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1 tablespoon grated fresh ginger
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1 teaspoon grated orange zest
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½ teaspoon ground cumin
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½ teaspoon ground cinnamon
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salt and ground black pepper to taste
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1 (4 pound) boneless pork loin roast, butterflied

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¼ cup packed brown sugar
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2 teaspoons all-purpose flour
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2 teaspoons cider vinegar
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1 teaspoon ground cumin
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1 teaspoon mustard powder
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½ cup water
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1 teaspoon cornstarch
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1 tablespoon water

Instructions

Preheat oven to 325 degrees F (165 degrees C).
Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
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.
Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
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.
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.