Roast pork loin with tropical fruit

6 servings

Ingredients

Quantity Ingredient
4 cups Dry sherry
1 Cinnamon stick, halved
2 tablespoons Lemon juice
1½ teaspoon Grated lemon peel
½ cup Chopped pitted prunes
½ cup Chopped dried apricots
12 Black peppercorns
6 Cloves
3½ pounds Boneless pork loin, trimmed
⅓ cup Chopped peeled pitted mango
⅓ cup Chopped peeled papaya
1 tablespoon Golden brown sugar
1 tablespoon Vegetable oil

Directions

Combine 2 cups sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer 2 minutes. Add prunes and apricots, Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.

Combine 2 cups sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to room temperature. Using sharp knife, make lengthwise cut down center of pork, cutting ¾ of the way through. Open like a book. Sprinkle cut side with some of the onion. Close pork. Place in 13x9x2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.

Preheat oven to 375F. Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. Discard pork marinade; pat pork dry. Open pork like a book. Season inside with salt and pepper. Spoon ⅔ cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie pork in several places with kitchen string to keep filling in place. Season with salt and pepper.

Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Transfer to large roasting pan. Roast until thermometer inserted into center of pork register 160F., about 1 hours. Place pork on platter, reserve pan juices. Tent pork with aluminum foil and let stand for 20 minutes.

Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.

Bon Apptit August 1995

Submitted By DIANE LAZARUS On 08-18-95

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