Fruit-Stuffed Pork Roast

Fruit-Stuffed Pork Roast

Ingredients:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
15 dried apricot halves (about 3 ounces)
9 pitted prunes (about 3 ounces)
4 pounds pork boneless top loin roast (double)
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups apple cider or juice
1 tablespoon cornstarch
1 tablespoon cold water

Directions:
Sprinkle cinnamon and cloves over apricots and prunes; toss to coat. Stuff
fruit lengthwise between the 2 pieces of pork roast in ribbon about 2
inches wide (work from both ends of roast). Sprinkle with salt and pepper.
Heat oven to 325º. Place pork, fat side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in center of thickest part of pork
and does not rest in fat or fruit mixture. Roast uncovered until
thermometer registers 170º, about 3 hours. After 1 1/2 hours, brush
occasionally with 1/4 cup of the apple cider.
Remove pork and rack from pan; keep pork warm. Pour remaining cider into
roasting pan; stir to loosen brown particles. Mix cornstarch and water;
betty crocker best of baking recipes.txt
stir into cider mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Serve with pork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
T(Bake):
"3:00"
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