ROAST PORK WITH DRIED PEACHES & PLUMS

Makes 6 to 8 servings

Today’s hogs are raised leaner, meeting the demand for quality pork with less fat. The loin is where we get the leanest and most tender pork cuts. Since they’re lean, these cuts tend to dry out if overcooked. On average, cook pork loin about 20 minutes per pound for meat that is not overcooked and dry.

Pork is safe to eat if it’s cooked to an interior temperature of 150°F—the meat will continue to cook and the temperature will rise to 160°F as it rests out of the oven. There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and a little more expensive.

1 (4-pound) boneless, center-cut pork loin roast

Coarse salt and freshly ground black pepper

¼ cup Dijon mustard

2 plus 2 tablespoons firmly packed brown sugar

¾ plus ¼ cup freshly squeezed orange juice

1 cup dried peaches

1 cup dried plums

¾ cup port wine

1 teaspoon allspice

2 teaspoons cornstarch

• Preheat the oven to 350°F. Season the pork liberally with salt and pepper. Combine the mustard and 2 tablespoons brown sugar in a small bowl. Spread the mixture over the pork loin. Place the pork in shallow roasting pan. Transfer to the oven and roast the pork until an instant-read thermometer reads 150°F, 1 to 1½ hours.

• Meanwhile combine the remaining 2 tablespoons brown sugar, ¾ cup orange juice, dried peaches, dried plums, port, and allspice in a saucepan. Bring to a boil over high heat. Cover and reduce the heat to low. Simmer until the fruit is plump, about 15 minutes.

• Spoon the fruit mixture around the pork roast during the last 30 minutes of the roasting time.

• Remove from the oven and transfer the roast and fruits to a serving platter. The pan juices will remain. Tent the pork with foil to keep warm. Set aside to rest for 10 minutes before slicing.

• Combine the remaining ¼ cup orange juice and cornstarch. Gradually whisk the orange juice mixture into the pan juices, stirring until slightly thickened. Taste and adjust for seasoning with salt and pepper. Serve the sauce over the sliced roast and serve immediately.

[ SEE PHOTO ON PAGE 136 ]