Bone Suckin’® Roasted Pork and Winter Fruits Recipe
 
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Pork roast recipe
Author:
Recipe type: Entree
Serves: 8

Ingredients
  • ——Stuffing——
  • Bone Suckin’ Yaki Sauce, 1 Tbsp.
  • Dried Apricots, ¼ lb., cut into ½ inch pieces
  • Dried Cherries, ¼ lb.
  • Ruby Port, ⅔ cup
  • Onion, 1, finely chopped
  • Shallot, 1 small, finely chopped
  • Unsalted Butter, ¾ stick
  • Granny Smith Apple, 1, peeled and cut into ½ inch pieces
  • ——Roast——
  • Bone-in (Ribs) Pork Loin Roast, 1 (6 pound), frenched
  • Bacon Slices, 4
  • Sea Salt, 1½ tsp.
  • Pepper, ½ tsp.
  • ——Port Sauce——
  • Ruby Port, ½ cup
  • Shallot, 1 small, finely chopped
  • Bone Suckin’ Yaki Sauce, ½ cup
  • Water, 1½ cups
  • Arrowroot, 2 tsp.

Instructions
  1. Stuffing: Simmer apricots, cherries and port in a small saucepan, covered, for 5 minutes. Remove from heat and let stand for 10 minutes.
  2. Cook onion, shallot and Bone Suckin’ Yaki Sauce in butter in a skillet over medium heat, stirring occasionally, until softened, about 4 to 5 minutes. Add apple, cook and stir occasionally about 5 more minutes, until apple is tender. Stir in apricot mixture and cool.
  3. Stuffing and Roast Pork: Preheat oven to 500˚ with rack in the middle of the oven.
  4. Make a pocket in the center of the roast by making a horizontal 1½ cut into 1 end of the roast with a long thin knife, repeating from the opposite end so the pocket runs all the way through the roast. Then make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup of stuffing into pocket on one end and then 1 cup into the other end. Reserve the remaining stuffing for sauce.
  5. Season roast with 1½ tsp. salt and ½ tsp. of pepper and put in a roasting pan. Wrap with bacon in between rib bones, tucking ends under roast. Roast pork for 20 minutes at 500˚. Reduce temperature to 350˚ and roast 1½ hours. Meat thermometer should read 155˚ when inserted 2 inches into roast.
  6. Transfer roast to cutting board (reserve pan) and loosely cover with foil. Let stand for 20 minutes.
  7. Sauce: Skim fat from pan drippings and reserve 1½ Tbsp. of fat. Pour drippings into a saucepan and add port. Then deglaze pan by bringing to a boil over high heat, stirring and scraping up the browns bits for 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
  8. Cook shallot in reserved fat, in a medium saucepan, over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1¼ cup of water, Bone Suckin’ Yaki Sauce and reserved fruit stuffing. Bring to a simmer. Whisk together arrowroot and remaining ¼ cup of water until smooth. Whisk into sauce with any juices from the cutting board.
  9. Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with sea salt and pepper.
  10. After cooking food, carve roast into chops by cutting between ribs and then serve with sauce. Recipe serves 8.

Notes
Stuffing can be made 2 days ahead and chilled. Uncooked roast improves in flavor if chilled, stuffed, seasoned, and wrapped with bacon 1 day ahead. Bring to room temperature before roasting.

 

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