Pork Roast with Winter Fruits and Port Sauce

Ingredients

• •¼ pound dried apricots
• •¼ pound pitted prunes
• •⅔ cup ruby Port
• •1 medium onion
• •1 small shallot
• •¾ stick unsalted butter
• •1 whole Granny Smith apple
• •6 pound bone-in pork loin roast
• •9 slices bacon
• •½ cup ruby Port
• •1 small shallot
• •1½ cups water
• •2 teaspoons arrowroot

Cooking Instructions

1. 1.

   Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.

   15 min

2. 2.

   Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

   10 min

3. 3.

   Preheat oven to 500°F with rack in middle.

   10 min

4. 4.

   Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.

   15 min

5. 5.

   Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.

   90 min

6. 6.

   Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)

   20 min

7. 7.

   Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.

   5 min

8. 8.

   Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.

   10 min

9. 9.

   Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

   5 min

10. 10.

    Carve roast into chops by cutting between ribs, then serve with sauce.

    5 min