Fruit-Stuffed Pork Roast

Name: Fruit-Stuffed Pork Roast
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12-14 servings.
Ingredients: 3/4 cup diced pitted dried plums; 3/4 cup diced dried apricots; 1 tablespoon minced fresh gingerroot; 1-1/2 teaspoons ground cumin, divided; 1 teaspoon grated orange zest; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 boneless pork loin roast (3 to 4 pounds); 1/4 cup packed brown sugar; 2 teaspoons all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon ground mustard; 2 teaspoons cider vinegar

"This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events," reports Theresa McIlveen of Turner Valley, Alberta. "It's not tricky to prepare and is so impressive on the table."

Ingredients

3/4 cup diced pitted dried plums
3/4 cup diced dried apricots
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin, divided
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup packed brown sugar
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 teaspoon ground mustard
2 teaspoons cider vinegar

Directions

In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.