Ingredients
3-pound pork boneless center-cut loin roast (not tied)
1
cup mixed dried fruits (apples, apricots, figs)
2
tablespoons finely chopped onion
1
teaspoon kosher salt
1
teaspoon dried thyme leaves
1/2
teaspoon ground cinnamon
1/2
teaspoon coarsely ground pepper
2
tablespoons vegetable oil
1
cup apple cider
2
cups purchased pork gravy
Preparation
Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book. Layer dried fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and pepper in small bowl; rub into pork.
Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until cider caramelizes and surface of pork turns dark brown. Repeat browning with additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip is in thickest part of pork.
Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in center and thermometer reads 155°. Remove pork from pan, cover with aluminum foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with Apple Cider Gravy.
