Dried Fruit Pork Roast
Pork is such a versatile meat and the dried fruit enhances the flavours of this roast. Dried Fruit Pork Roast is succulent and sweet, while retaining some savoury flavour from the spices. Inspired by some Moroccan flavours and the condiments available in Sicily, this roast will please many palettes.
I love using dried fruit because its natural sweetness adds an added level of flavour to the pork. Added to this dish is the acidity , tannins and sweetness of the white wine; at the same time the wine tenderizes the pork and makes the sauce velvety smooth. The sauce is simply the juices of the pork, the wine and the colouring of the dried fruit.
If you want to experiment with dried fruit, try these recipes too: https://www.seriouseats.com/2016/10/dried-fruit-recipes.html
Sometimes we treat ourselves to the best because we deserve it. I make a point of using my best dishes, glasses and of course wine each day. Tonight we drink a bottle of wine carried all the way from Spain; it crossed airports with love. We celebrate life every day!!
This is a piece for pork loin with the fat left on it for added taste. I simply salt and pepper it.
It goes into the pan with the garlic and then I remove the garlic. I like to eat the toasted garlic over bread.
The dates, apricots and dried cranberries assembled.
I use a white wine and I am proud to support our local wineries.
First I put in the dried fruit.
Then I hit it with the white wine and it sizzles. All the brown bits from the bottom blend into this sauce.
It goes into a 325 F oven and I go into to glaze the meat with its juices.
The asparagus goes nicely with this dish and olive oil, garlic and fresh lemon juice dress it.
Out of the oven and it is time for it to rest.
The full meal is simple. I add some roasted potatoes and peppers and the wine was a gift right from Spain. I am loving this!!
Plated and we enjoy every bite.
Dried Fruit Pork Roast
Dried fruit makes this dish stand out at any table.
Ingredients
- 5-7 lb Pork loin roast
- 1 tbsp canola oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup each dates, apricots and dried cranberries chop dates and apricots
- 1 cup white wine
- 2 cloves garlic
- 1/2 tsp cinnamon
Instructions
-
Salt and pepper the roast.
Place into a large roasting pan with the garlic and sear in the canola oil.
Remove the garlic.
Add the dates, apricots and dried cranberries.
Sprinkle the roast with cinnamon.
Cook over medium low heat for a few minutes and allow fruit to soften .
Raise temperature to medium and hit the pan with the wine.
Cover and place in the oven for 50 minutes.
Take the cover off and let roast another 20 minutes.
Baste once or twice with the juices.
Let the roast sit for about 15 minutes before slicing.
Published by