This is a great, and slightly different way to turn a simple Pork Loin Roast into a fancy dinner. You'll love how the dried fruit pairs with the moist and tender pork, that, all together, becomes a scrumptious meal. I served this with a Fruit Compote made from the extra dried apricots, craisins, and some port wine, and some Mexican Style rice that included Ground Annatto.
Yup,,, Yup,,, it WAS good. So good that I was asked for the recipe by all of my guests, so I thought that I'd be sure to write it down before I forget.
Yes, I have done a Fruit Stuffed Pork Roast in the past, but in that recipe, I butterflied the roast, before stuffing, rolling, tieing, and roasting. This is a different method in which I've poked a hole in the center of the roast, then stuffed it from both ends with the chopped up, dried Apricots, and Craisins.
By adding the Ground Annatto to the rice, (1 Tablespoon per 1 Cup of uncooked rice) it's look became that of our Southern "Dirty Rice", but had a flavor that I've been looking for, for a long time which made it real Mexican Style Rice.
Again, I'll give you a note about Pork Cooking Temperature. It's been found that Pork is deemed safe to eat at 145 degrees by the FDA. That's great news, because we no longer have to eat dried out pork. At this internal temperature, you end up with meat that slightly pink, and Soooo moist, you'll wonder why you haven't had it this way in the past.
AND, a word about roasting pans:
I like using a sheet pan, instead of a roasting pan because of the low sides. The low sides permit the heat to cook the roast more evenly, while a pan that has 2" - 4" sides restricts the heat from reaching the sides of the roast. So, as long as there's not a lot of liquid (rendered fat, or other cooking liquid), I always use a small 1/4 sized sheet pan with a rack.
I used a Sharpening Steel to poke a whole through the middle of the roast. Then, I used a sharp knife that's about 1" high, and slid it in 3 times, from both ends to make the hole a little larger.
Chop 1/2 of the Apricots in half, and mix them with 1/2 of the Craisins. Stuff these into the center of the roast.
2. A great tip from Cook's Illustrated was to soak the butcher's twine in a little oil before tying the roast. Soaking it in the oil will help keep it from sticking to the roast when you're trying to get it off for carving. AND, it worked! ! !
3. Tie the roast at 1" intervals, being careful not to tie it too tight. You just want to insure that the roast is round.
4. Season the roast liberally with Steakhouse Seasoning Blend, and Coarse Kosher Salt.
5. Then, wrap it up, real tightly with plastic wrap. Set this into your refrigerator for at least 6 hours, but overnight would be better.
Ron's Note:
A Giant (20 year supply) of plastic wrap can be bought at either Sam's Club, or any restaurant supply store. It's so easy to use, you'll wonder why you've been using those little rolls for so long.
6. Pre-heat the oven to 275 degrees.
Place a rack in a sheet pan, spray it with shortening, and place the roast on top, fat side up.
7. Cook until the internal temperature is 145 degrees, About 1 1/2 hours.
Slice the roast, carefully into 1/2" - 3/4" slices for plating.
8. While the roast is cooking, it's time to make the fruit compote, using the other half of the dried fruit from the stuffing.
Cut the Apricots in half, and place them, plus the rest of the Craisins into a sauce pan along with the Ruby Port, the Balsamic Vinegar, and the Jamaican Jerk Seasoning Blend. Simmer for about 15 minutes, and set it aside. The dried fruit will continue to soak up the liquid, so you may have to add a little more Ruby Port.
9. Re-heat it, or not, to put on the plate along with the sliced roast.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
I saved the leftover roast, and compote for another day.
To re-heat, place sliced roast into a Teflon lined pan. Add any leftover compote, plus about 1/4 cup of Ruby Port. Let this simmer, covered, for about 10 minutes, and your ready to serve.
It'll taste just as good as the first day you made this, as long as you don't overcook the meat.
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By Cap'n Ron
