Roast Pork Loin with Dried Fruit
By Matthew FairmanPublished on September 3, 2018
Time
1¼ hours, plus 30 minutes resting
Yield
Serves 6 to 8
Ingredients
Before You Begin
White sugar can be substituted for the brown sugar in the sauce and on the pork. A blade-end roast is our preferred cut, but a center-cut boneless pork loin roast can also be used. This recipe requires refrigerating the salted meat for at least 1 hour before cooking.
Instructions
- Combine 2 tablespoons sugar, rosemary, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Sprinkle sugar mixture evenly over roast. Wrap roast in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Unwrap roast and place fat side up on prepared wire rack. Roast until center registers 130 degrees, 40 to 50 minutes. Transfer roast to carving board, tent with foil, and let rest for 30 minutes.
- Meanwhile, combine ¼ cup water and cornstarch in bowl; set aside. Combine wine, apricots, cherries, ¼ teaspoon salt, ¼ teaspoon pepper, remaining ¾ cup water, and remaining ¼ cup sugar in small saucepan and bring to boil over medium-high heat. Cook until slightly reduced, about 3 minutes. Stir in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat and cover to keep warm.
- Slice roast ¼ inch thick. Serve, passing sauce separately.
Time
1¼ hours, plus 30 minutes restingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a simple, delicious approach to roast pork with dried fruit, we steered clear of the common strategy of stuffing the pork with the fruit, a fussy method with results that are seldom worth the work. Instead, we prepared each element separately, ensuring a juicy, tender roast to serve with an easy dried-fruit sauce. Seasoning the roast ahead of time meant that the meat would be well seasoned throughout, and including sugar in the rub gave us beautiful browning in the oven without the need to sear the meat on the stovetop. To ensure a perfectly cooked, juicy roast, we took the pork out of the oven when it reached 130 degrees and let carryover cooking take it the rest of the way. While the roast cooked, we prepared an effortless sauce with dried apricots and cherries, white wine, and a touch of cornstarch for a nice glaze-like consistency.
Before You Begin
White sugar can be substituted for the brown sugar in the sauce and on the pork. A blade-end roast is our preferred cut, but a center-cut boneless pork loin roast can also be used. This recipe requires refrigerating the salted meat for at least 1 hour before cooking.
Instructions
- Combine 2 tablespoons sugar, rosemary, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Sprinkle sugar mixture evenly over roast. Wrap roast in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Unwrap roast and place fat side up on prepared wire rack. Roast until center registers 130 degrees, 40 to 50 minutes. Transfer roast to carving board, tent with foil, and let rest for 30 minutes.
- Meanwhile, combine ¼ cup water and cornstarch in bowl; set aside. Combine wine, apricots, cherries, ¼ teaspoon salt, ¼ teaspoon pepper, remaining ¾ cup water, and remaining ¼ cup sugar in small saucepan and bring to boil over medium-high heat. Cook until slightly reduced, about 3 minutes. Stir in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat and cover to keep warm.
- Slice roast ¼ inch thick. Serve, passing sauce separately.
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