Fruit Stuffed, Pork Loin Roast
- 1 Cup Dried Cherries
- 2 Cups Dried Apricots
- 1 1/2 Cups Ruby Port Wine, as needed
- 1 Teaspoon Butt Kickin' Blacken, Jamaican Jerk
- 4 1/2 Pounds Pork Loin
- Vegetable Oil, as needed
- 2 Tablespoons Black Pepper, as needed
- 2 Tablespoons Kosher Salt, as needed
- 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
Sauce:
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Sugar
- 1/4 Cup Heavy Whipping Cream
- 1/2 Stick Butter, room temperature
2. Add enough ruby port wine to just barely cover.
3. Either have your butcher butterfly the meat into thirds, or do it yourself. To do it yourself:
Using a filet knife, cut a slice equal to about 1/3 the thickness of the meat almost all the way through the meat.
Flip the meat around, and make a cut in the thicker side, about 1/2 the thickness, again not cutting all the way through the meat.
You should now be able to lay the meat out.
4. Drain the fruit, reserving the port wine, then place the fruit in a single layer, over the meat. Leave about 1 1/2" open on the side furthest away from you. Don't worry about using up all of the fruit, because you'll be using it in the sauce.
Roll up real tight, then tie at 1 1/4" intervals with butcher's twine.
5. Place a rack in an ovenproof baking pan, and spray with an oil. Place the meat on the rack. Spice the meat fairly heavily with the blacken, Kosher salt, and black pepper, then rub in enough oil so that the meat actually looks oily.
6. Pre-heat the oven to 500 degrees, and place the roast inside. Cook for 15 minutes, then turn down the oven to 300 degrees, and cook for about another hour. Cook Pork to an internal temperature of 140 - 145 degrees.
7. Take the meat out of the oven, and cover with aluminum foil while it rests for at least 15 minutes.
8. While the meat is cooking you can get the sauce going:
Place the reserved extra fruit, and port wine in a Teflon pan. Add the balsamic vinegar, and the sugar and bring to a boil. Cook this mixture until it thickens to a syrup, and you can draw a spoon or spatula through it and it stays apart.
Add the cream, stir it in, then add the butter. The cream will keep the sauce from becoming brittle like candy, and the butter will give a nice shine to the finished sauce. Both add to the richness of the sauce.
You can set this aside, then reheat for service. When you re-heat it, do so at a medium heat, and don't let it come to a boil or the butter will separate.
9. Remember to remove the twine before you slice the roast. Slice the roast into 3/8" slices, and serve with the sauce.