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Katie Gerdes found this fun recipe used by Williams Sonoma
"I have included our two favorite dried fruit recipes. One is from Williams Sonoma with a few modifications and the other is from Epicurious -- they are delicious."
"This roast is best when stuffed and wrapped in bacon at least 24 hours in advance!" Katie
Stuffing:
- ¼ pound Bella Viva Dried Apricots, cut into ½-inch pieces
- ¼ pound French Prunes, cut into ½-inch pieces or dried currants
- ⅔ cup ruby port
- 1 medium onion, finely chopped
- 1 small shallot, finely chopped
- I added two cloves of garlic
- ¾ stick unsalted butter
- 1 tart apple such as Granny Smith, peeled and cut into ½-inch pieces
Roast:
- 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
- 9 or 10 bacon slices
Port Sauce:
- ½ cup ruby Port
- 1 small shallot, finely chopped
- 1 ½ cups water, divided
- 2 teaspoons arrowroot
Preparation Make stuffing:
Simmer apricots, prunes (I used currants), and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
Cook onion, shallot and garlic in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
Stuff and roast pork:
Preheat oven to 500°F with rack in middle.
Make a pocket in center of roast by making a horizontal 1 ½-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 ½ teaspoons salt and ½ 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 ¼ to 1 ½ 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.)
Make sauce:
Skim fat from pan drippings and reserve 1 ½ 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 ¼ cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining ¼ 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.