Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Dried apricot halves

  2. 1/4 lb 113g / 4oz Dried figs

  3. 1/3 cup 53g / 1.9oz Golden raisins

  4. 1/2 cup 118ml Apple juice

  5. 1 cup 237ml Low sodium chicken broth

  6. 4 Fresh sage leaves

  7. 2 tablespoons 30ml Butter

  8. 1 teaspoon 5ml Ground ginger

  9. 2 Garlic cloves

  10. 1 tablespoon 15ml Lemon juice Salt - to taste Freshly-ground black pepper - to taste

  11. 3 lbs 1362g / 48oz Boneless pork loin Vegetable oil - as needed Fresh herbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degree oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. This recipe yields 8 servings.


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