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Roast Pork with
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| 1 c. bourbon 1 c. pitted prunes, halved 1/2 c. dried apricots,halved 3/4 c. peeled, cubed cooking apples 1 tbsp. honey 1 tsp. grated lemon rind 1 tsp. grated orange rind | 1 - 5-6 lb. boneless pork loin roast Salt and pepper 1 clove garlic, sliced 1/4 c. butter, softened 2 tbsp. all purpose 1 tbsp. dried whole thyme 1 c. apple cider |
Combine bourbon, prunes and apricots in a bowl and let stand 2 - hours to soften. Stir in apple, honey, lemon and orange rind. Drain fruit, reserving bourbon mixture. Set fruit and bourbon mixture aside.
Remove strings from roast and slice in half lengthwise (or you could buy one already sliced). Slice pork pieces lengthwise in half again, cutting to but not through one side. Open cut pieces to enlarge roast. Lay pieces side by side and sprinkle with salt and pepper. Spoon fruit mixture evenly over pork pieces. Roll roast jellyroll fashion, beginning at long side and tie with heavy string at 2" intervals. Place roast in a lightly greased shallow roasting pan.
Make several small slits in roast, 1/4" deep, and insert garlic slices. Rub butter over entire surface of roast. Sprinkle with flour and thyme. Pour reserved bourbon mixture and cider over roast.
Bake covered for 1 hour at 325° F. Remove cover and bake another 2 1/2 hours or until meat registers 160°. Baste frequently.
Remove pork roast from roaster and let stand 10 minutes before serving. Yields 12 - 14 servings.
Roast Pork with Sinner Stuffing is good with one of my delicious sides dishes.
