Bone Suckin’® Roasted Pork and Winter Fruits Recipe

Bone Suckin’ Roasted Pork with Winter Fruit Recipe

Bone Suckin’® Roasted Pork is a delicious 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. Simmer the apricots, cherries and port in a small saucepan, covered, for 5 minutes. Remove from heat and let the fruit stand for 10 minutes.
  2. Cook the 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 the apple, cook and stir occasionally for about 5 more minutes, until the apple is tender. Stir in the apricot mixture and cool.

Stuffing and Roast Pork:

  1. Preheat the oven to 500˚ F with the rack in the middle of the oven.
  2. 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 the pocket on one end and then 1 cup into the other end. Reserve the remaining stuffing for sauce.
  3. 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 the rib bones, tucking the ends under the roast. Roast the pork for 20 minutes at 500˚ F. Reduce the temperature to 350˚ F and roast 1 1/2 hours. Meat thermometer should read 155˚ F when inserted 2 inches into the roast.
  4. Transfer the roast to a cutting board (reserve pan) and loosely cover with foil. Let stand for 20 minutes.

Port Sauce:

  1. Skim the fat from pan drippings and reserve 1 1/2 Tbsp. of fat. Pour the 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 the pan juices through a fine-mesh sieve into a bowl, discarding solids.
  2. Cook the 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 the sauce with any juices from the cutting board.
  3. Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with sea salt and pepper.
  4. After cooking the food, carve the roast into chops by cutting between ribs and then serve with sauce. Recipe serves 8. Enjoy!


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.


Bone Suckin’® Roasted Pork with Winter Fruit RecipeBone Suckin’® Roasted Pork is a delicious Pork Roast recipe!

Buy Bone Suckin’® Yaki® >>