Pork Roast with Winter Fruits and Port Sauce
Pork Roast with Winter Fruits and Port Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes.
Remove from heat and let stand 10 minutes.
Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes.
Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes.
Stir in apricot mixture and cool.
Preheat oven to 500°F with rack in middle.
Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through.
Then make a vertical cut through center (forming a cross) to widen pocket.
Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long).
Reserve remaining stuffing for sauce.
Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan.
Wrap with bacon, between rib bones, tucking ends under roast.
Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.).
Skim fat from pan drippings and reserve 1 1/2 tablespoons fat.
Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes.
Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer.
Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes.
Season with salt and pepper.
Carve roast into chops by cutting between ribs, then serve with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.