Pork Roast with Dried Fruit and Tahini Recipe

This pork roast with dried fruit and tahini dish is loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

Have This!

• A c. dried figs
• One c. dried apricots
• A c. dried cherries
• Three c. dry red wine
• Three stick cinnamon
• Two tbsp. finely chopped fresh rosemary
• Two tsp. salt
• One tsp. tahini
• A tsp. Fresh ground black pepper
• Two clove garlic
• Two tbsp. extra-virgin olive oil
• Four lb. boneless pork loin roast

Do This!

• Heat oven to 500 degrees.
• Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes.
• Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, tahini, pepper, and garlic together and rub two tablespoons of the mixture on the inside of the roast.
• Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about an hour.
• Allow pork to rest for 15 minutes before slicing.