Fruit-Stuffed Pork Loin

Ingredients

• 3/4 cup chopped pitted prunes
• 3/4 cup chopped dried apricots
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and ground black pepper to taste
• 1 (4 pound) boneless pork loin roast, butterflied
• 1/4 cup packed brown sugar
• 2 teaspoons all-purpose flour
• 2 teaspoons cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 cup water
• 1 teaspoon cornstarch
• 1 tablespoon water

Directions

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.