Ingredients for Pork Roast with Winter Fruits and Port Sauce

• 110g California dried apricots, cut into 1/2-inch pieces

• 110g pitted prunes, cut into 1/2-inch pieces

• 110g ruby Port

• 1 cebolla mediana, finamente picada

• 1 chalota pequeña, finamente picada

• 3/4 stick unsalted butter

• 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces

• 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour

• 9 or 10 bacon slices

• 80g ruby Port

• 1 chalota pequeña, finamente picada

• 350ml water, divided

• 2 teaspoons arrowroot

Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.

Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoons each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

Precalienta el horno a 260°C con la rejilla en el medio.

Make a pocket in centre of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through centre (forming a cross) to widen pocket. Push about 240ml stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.

Season roast with 1 1/2 teaspoons salt and 1/2 teaspoons pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 163°C and roast until an instant-read thermometer inserted 2 inches into centre of roast (do not touch bone or stuffing) registers 68°C, 1 1/4 to 1 1/2 hours total.

Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 71°C; meat will be slightly pink.)

Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.

Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 300ml water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 60ml water until smooth, then whisk into sauce with any juices from cutting board.

Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

Carve roast into chops by cutting between ribs, then serve with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.