Roast Pork with Sinner Stuffing
A generous pour of bourbon is the secret to this juicy pork loin's sweet fruit stuffing.
Yield: serves 6-8
- 1 cup pitted prunes
- ½ cups dried apricots
- 8 oz. bourbon
- 1 tbsp. honey
- 1 tsp. grated lemon zest
- 1 tsp. grated orange zest
- ½ sweet apple, such as Golden Delicious or Honey Crisp, peeled and cut into ⅓" pieces
- 1 (3½-lb.) boneless pork loin, butterflied
- Kosher salt and freshly ground black pepper, to taste
- Butcher's string, for tying
- 1 clove garlic, thinly sliced
- 4 tbsp. unsalted butter, softened
- 1 tbsp. dried thyme
- 2 tbsp. flour
- 1 cup apple cider
- Quarter prunes and apricots and place in a bowl; stir in bourbon. Cover with plastic wrap; let sit until plump, about 2 hours. Uncover and stir in honey, lemon and orange zests, and apple; set aside.
- Heat oven to 325°. Season pork with salt and pepper. Drain fruit, reserving juices, and spread fruit evenly over pork; tie securely with butcher's string. Transfer pork to a 9" x 13" baking dish. Using a paring knife, cut slits in top of pork; insert sliced garlic. Rub butter and thyme over pork and sprinkle with flour; pour reserved fruit juices and cider around pork and cover tightly with foil; bake 1 hour. Uncover pork and increase oven temperature to 425°; bake until browned, about 35 minutes more. Rest pork 15 minutes before slicing.
- Transfer pan juices to a 1-qt. saucepan; simmer until reduced by ¼, about 20 minutes. Slice pork and arrange on a serving platter; drizzle with sauce.