¾ cup chopped pitted prunes, ¾ cup chopped dried apricots, 1 tablespoon grated fresh ginger , 1 teaspoon grated orange zest, ½ teaspoon ground cumin, ½ teaspoon ground cinnamon, salt and ground black pepper to taste, 1 (4 pound) boneless pork loin roast, butterflied , ¼ cup packed brown sugar, 2 teaspoons all-purpose flour, 2 teaspoons cider vinegar, 1 teaspoon ground cumin, 1 teaspoon mustard powder, ½ cup water, 1 teaspoon cornstarch, 1 tablespoon water
Instructions
Preheat oven to 325 degrees F (165 degrees C). Combine prunes, apricots, ginger, zest, cumin, and cinnamon for the stuffing, then season with salt and pepper. Stuff and tie the pork roast, place it on a roasting rack, and coat with a paste of brown sugar, flour, cider vinegar, cumin, and mustard. Bake for about 1.5 hours until the internal temperature reaches 160 degrees F (70 degrees C). Rest the roast under foil while making a gravy from the pan drippings, water, and a cornstarch slurry. Strain the gravy and serve with the roast.
Nutrition
Total Fat 20g 26%, Saturated Fat 7g 36%, Cholesterol 110mg 37%, Sodium 85mg 4%, Total Carbohydrate 26g 9%, Dietary Fiber 2g 8%, Total Sugars 20g, Protein 38g, Vitamin C 2mg 10%, Calcium 53mg 4%, Iron 2mg 13%, Potassium 831mg 18%
