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Bone Suckin’® Roasted Pork is a delicious pork roast recipe!

Yields8 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
Stuffing
Roast
Port Sauce
For The Stuffing
1
Roasted Pork & Winter Fruit

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.

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.

For the Roast
3
Roasted Pork Winer Fruit Prep

Preheat the oven to 500˚ F with the rack in the middle of the oven.

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.

5

Season roast with 1 1/2 tsp. salt and 1/2 tsp. of pepper and put in a roasting pan. Wrap with bacon in between the rib bones, tucking the ends under the roast. Roast the pork for 20 minutes at 500˚ F. Reduce the temperature to 350˚ F and roast 1 1/2 hours. Meat thermometer should read 155˚ F when inserted 2 inches into the roast.

6

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

For the Port Sauce
7

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.

8

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.

9

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

10
Roasted Pork Winter Fruit

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.

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Ingredients

Stuffing
Roast
Port Sauce

Directions

For The Stuffing
1
Roasted Pork & Winter Fruit

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.

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.

For the Roast
3
Roasted Pork Winer Fruit Prep

Preheat the oven to 500˚ F with the rack in the middle of the oven.

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.

5

Season roast with 1 1/2 tsp. salt and 1/2 tsp. of pepper and put in a roasting pan. Wrap with bacon in between the rib bones, tucking the ends under the roast. Roast the pork for 20 minutes at 500˚ F. Reduce the temperature to 350˚ F and roast 1 1/2 hours. Meat thermometer should read 155˚ F when inserted 2 inches into the roast.

6

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

For the Port Sauce
7

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.

8

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.

9

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

10
Roasted Pork Winter Fruit

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.

Bone Suckin’ Roasted Pork & Winter Fruits