Bone Suckin’ Roasted Pork & Winter Fruits

Step 1

FOR THE STUFFING: Simmer the apricots, cherries and port in a small saucepan, covered, for 5 minutes. Remove from heat and let the fruit stand for 10 minutes.

Step 2

Cook the onion, shallot and Bone Suckin’® Yaki® in butter in a skillet over medium heat, stirring occasionally, until softened, about 4 to 5 minutes. Add the apple, cook and stir occasionally for about 5 more minutes, until the apple is tender. Stir in the apricot mixture and cool.

Step 3

FOR THE ROAST: Preheat the oven to 500˚ F with the rack in the middle of the oven.

Step 4

Make a pocket in the center of the roast by making a horizontal 1 1/2 cut into 1 end of the roast with a long thin knife, repeating from the opposite end so the pocket runs all the way through the roast. Then make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup of stuffing into the pocket on one end and then 1 cup into the other end. Reserve the remaining stuffing for sauce.

Step 5

Transfer the roast to a cutting board (reserve pan) and loosely cover with foil. Let stand for 20 minutes.

Step 6

FOR THE PORT SAUCE: Skim the fat from pan drippings and reserve 1 1/2 Tbsp. of fat. Pour the drippings into a saucepan and add port. Then deglaze pan by bringing to a boil over high heat, stirring and scraping up the browns bits for 1 minute. Strain the pan juices through a fine-mesh sieve into a bowl, discarding solids.

Step 7

Cook the shallot in reserved fat, in a medium saucepan, over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cup of water, Bone Suckin’® Yaki® Sauce and reserved fruit stuffing. Bring to a simmer. Whisk together arrowroot and remaining 1/4 cup of water until smooth. Whisk into the sauce with any juices from the cutting board.

Step 8

Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with sea salt and pepper.

Step 9

After cooking the food, carve the roast into chops by cutting between ribs and then serve with sauce. Enjoy! *Note: Stuffing can be made 2 days ahead and chilled. Uncooked roast improves in flavor if chilled, stuffed, seasoned, and wrapped with bacon 1 day ahead. Bring to room temperature before roasting.