Bone Suckin’® Roasted Pork and Winter Fruits Recipe

Bone Suckin’ Roasted Pork with Winter Fruit Recipe

Pork roast recipe

  • Author: Bone Suckin’® Sauce
  • Cook Time: 3 hours
  • Total Time: 3 hours
  • Yield: 8
  • Category: Entree


  • ——Stuffing——
  • Bone Suckin’ Yaki Sauce, 1 Tbsp.
  • Dried Apricots, 1/4 lb., cut into 1/2 inch pieces
  • Dried Cherries, 1/4 lb.
  • Ruby Port, 2/3 cup
  • Onion, 1, finely chopped
  • Shallot, 1 small, finely chopped
  • Unsalted Butter, 3/4 stick
  • Granny Smith Apple, 1, peeled and cut into 1/2 inch pieces
  • ——Roast——
  • Bone-in (Ribs) Pork Loin Roast, 1 (6 pound), frenched
  • Bacon Slices, 4
  • Sea Salt, 1 1/2 tsp.
  • Pepper, 1/2 tsp.
  • ——Port Sauce——
  • Ruby Port, 1/2 cup
  • Shallot, 1 small, finely chopped
  • Bone Suckin’ Yaki Sauce, 1/2 cup
  • Water, 1 1/2 cups
  • Arrowroot, 2 tsp.


  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 1 1/2 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 1 1/2 tsp. salt and 1/2 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 1 1/2 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 1 1/2 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, 1 1/4 cup of water, Bone Suckin’ Yaki Sauce and reserved fruit stuffing. Bring to a simmer. Whisk together arrowroot and remaining 1/4 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.


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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