Roast pork loin with dried fruits
- 1 cup dried cherries
- 1 cup dried figs, cut in half
- 1 cup dried apricots, cut in half
- 2-1/2 cups merlot or cabernet sauvignon red wine
- 3 sticks cinnamon
- 2-1/2 tablespoons fresh rosemary, finely chopped
- 1-1/2 tablespoons parsley, finely chopped
- 1-1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 3-1/2- to 4-pound boneless pork loin roast
- Preheat oven to 400 F.
- In small saucepan, place dried fruit, wine and cinnamon sticks, and bring to boil.
- Remove from heat and allow to steep for 20–30 minutes.
- Strain fruit, reserving liquid. Discard cinnamon sticks.
- In small bowl, mix rosemary, parsley, salt, pepper and garlic.
- Rub 2 tablespoons of mixture on inside of roast.
- Layer with dried fruit and roll roast tightly into a log. Tie with butchers’ twine to keep pork loin securely together.
- Rub outside of roast with extra-virgin olive oil and remaining herb mixture.
- Pour 1/2 cup of reserved wine liquid in bottom of roasting pan.
- Place roast on V-rack set in roasting pan.
- Roast pork loin for 20 minutes, then reduce oven temperature to 325 F.
- Continue to roast until internal temperature reaches 155 degrees, about 40–50 minutes.
- Remove from oven and loosely drape with aluminum foil.
- For juiciest tenderloin, let meat rest for 10–15 minutes before carving.
Courses Main Course
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/eat/drinks/roasted-pork-tenderloin-with-dried-fruits/