Roast pork loin with dried fruits

Roast pork loin with dried fruits

Yield 6-8



  1. Preheat oven to 400 F.
  2. In small saucepan, place dried fruit, wine and cinnamon sticks, and bring to boil.
  3. Remove from heat and allow to steep for 20–30 minutes.
  4. Strain fruit, reserving liquid.  Discard cinnamon sticks.
  5. In small bowl, mix rosemary, parsley, salt, pepper and garlic. 
  6. Rub 2 tablespoons of mixture on inside of roast.
  7. Layer with dried fruit and roll roast tightly into a log. Tie with butchers’ twine to keep pork loin securely together.
  8. Rub outside of roast with extra-virgin olive oil and remaining herb mixture.
  9. Pour 1/2 cup of reserved wine liquid in bottom of roasting pan.
  10. Place roast on V-rack set in roasting pan.
  11. Roast pork loin for 20 minutes, then reduce oven temperature to 325 F.
  12. Continue to roast until internal temperature reaches 155 degrees, about 40–50 minutes.
  13. Remove from oven and loosely drape with aluminum foil.
  14. For juiciest tenderloin, let meat rest for 10–15 minutes before carving.

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