| 2-3 lbs (1-1.5 kg) |
boneless pork Single loin roast |
| 7 |
dried pitted prunes |
| 7 |
dried apricots |
| 1/4 cup (60 ml) |
Dijon-style mustard |
| 1 tsp (5 ml) |
hot pepper jelly |
| 1/4 tsp (1 ml) |
curry powder |
| 1/4 tsp (1 ml) |
freshly ground pepper |
Carefully slide a long sharp knife lengthwise through the centre of the roast from one end to the other. Enlarge the hole slightly with the knife. Remove the knife. With your fingers, open the hole. Stuff the prunes and apricots into the opening, first from one end, then from the other. Combine the mustard, pepper jelly, curry powder and pepper. Rub roast all over with the mixture. Roast uncovered at 350°F (180°C) to an internal temperature of 155°F (68°C), about 1–1 1/2 hours. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before slicing.
Serves 8-10 people
Recipe courtesy Sask Pork.
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