Roast Pork Loin with Dried Fruit
A tart dried-fruit stuffing makes a perfect foil for savory, succulent pork. But is there an easier way to combine the two?
Why This Recipe Works
For a simple, delicious approach to roast pork with dried fruit, we steered clear of the common strategy of stuffing the pork with the fruit, a fussy method with results that are seldom worth the work. Instead, we prepared each element separately, ensuring a juicy, tender roast to serve with an easy dried-fruit sauce. Seasoning the roast ahead of time meant that the meat would be well seasoned throughout, and including sugar in the rub gave us beautiful browning in the oven without the need to sear the meat on the stovetop. To ensure a perfectly cooked, juicy roast, we took the pork out of the oven when it reached 130 degrees and let carryover cooking take it the rest of the way. While the roast cooked, we prepared an effortless sauce with dried apricots and cherries, white wine, and a touch of cornstarch for a nice glaze-like consistency.
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