Pork is an excellent choice for a holiday family dinner Stuffed with orange and gingeraccented dried fruit the glazed roast slices beautifully and appeals to all ages
Prep Time
2 hrs
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Mix prunes
apricots
ginger
orange zest
1/2 teaspoon cumin
and cinnamon in a bowl; season with salt and black pepper.
Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
Combine brown sugar
flour
cider vinegar
1 teaspoon cumin
and mustard powder into a paste; spread brown sugar mixture over the roast.
Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C)
about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices
stirring constantly until thickened
about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.