Ingredients Jump to Instructions ↓

  1. 1 (5- to 6-pound) pork loin center rib roast

  2. 1 3/4 cup(s) (dried fruit) such as apricots, peaches, pears, and cranberries

  3. 1/2 cup(s) apricot brandy

  4. 2 teaspoon(s) mustard seeds

  5. 2 teaspoon(s) white peppercorns

  6. 1 tablespoon(s) paprika

  7. 1/2 cup(s) brown sugar

  8. 2 tablespoon(s) brown sugar

  9. 1 tablespoon(s) powdered garlic

  10. 1/4 teaspoon(s) ground allspice

  11. 1/4 teaspoon(s) ground cloves

  12. 1 cup(s) pure maple syrup

  13. 1 tablespoon(s) prepared mustard

  14. 1 tablespoon(s) cider vinegar

  15. 3/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Stuff the loin: Place the brandy and dried fruit in a small saucepan over medium-high heat and bring to a boil. Remove from heat and steep for 2 hours. Drain and reserve the liquid. Open a 2-inch-wide pocket down the center of the loin using a thin sharp slicing knife and repeat from the other side to complete a tunnel from end to end. Using the end of a wooden spoon, fill the pocket with the steeped fruit; secure the openings with wooden picks. Crush the mustard seeds and peppercorns and mix with paprika, 2 tablespoons brown sugar, garlic, allspice, and 1/8 teaspoon ground cloves. Rub the roast with the crushed spices, cover with plastic wrap, and refrigerate for 2 to 6 hours.

  2. Make the glaze: Combine the syrup, mustard, remaining brown sugar, cider vinegar, and remaining ground cloves in a medium saucepan. Place over medium-high heat and bring just to a boil. Remove from heat and keep warm.

  3. Roast the loin: Heat the oven to 425 degrees F. Bring the loin to room temperature. Sprinkle the salt over the roast and place, ribs pointing up, in a shallow roasting pan. Place on lowest rack of the oven, reduce heat to 325 degrees F, cook for 2 hours. After 2 hours, begin to generously baste the roast with the glaze every 25 minutes. When roast temperature reaches 150°F, let rest for 20 to 25 minutes. Place the roasting pan on stovetop. Stir in 1/2 cup warm water and use a whisk to scrape the bits of meat from the bottom of the pan. Whisk in reserved glaze and reserved steeping liquid, and simmer for 2 to 3 minutes to fully incorporate the flavors.

  4. Carve the roast: Hold the rib closest to you to secure the roast and carefully slice between the bones to cut each portion. The bones will have a slight curve to them, so use them as your guide rather than trying to cut straight down. Serve warm with pan juices.


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