Roasted Pork Loin With Dried Fruit Stuffing
|Boneless pork loin||3 Pound (1 Loin)|
|Mixed dried fruit||1 1⁄2 Cup (24 tbs) (Figs, Prunes And Apricots)|
|Butter||2 Tablespoon, melted|
|Dried thyme||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Low sodium chicken broth||1 Cup (16 tbs)|
1. Heat oven to 350°F. Cut a lengthwise slash along pork loin without cutting completely through meat, to make a pocket. Stuff dried fruit evenly inside pocket. Use kitchen twine to tie roast closed in several sections. Place in a large roasting pan.
2. In a small bowl, stir together butter, thyme, garlic, and 1/2 teaspoon each salt and pepper. Brush on pork. In the same bowl, whisk together broth and molasses. Drizzle over pork.
3. Roast pork, basting occasionally, until an instant-read thermometer inserted in center of roast reads 155°F, about 1 1/4 hours. Transfer roast to a cutting board, let stand 10 minutes, then slice and transfer to a serving platter. Skim fat from pan juices, season to taste with salt and pepper, and serve with pork.