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Steps
1
Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally
through center of pork almost to opposite side. Open pork like a book. Layer dried
fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals
with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and
pepper in small bowl; rub into pork.
2
Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all
sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until
cider caramelizes and surface of pork turns dark brown. Repeat browning with
additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip
is in thickest part of pork.
3
Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in
center and thermometer reads 155°. Remove pork from pan, cover with aluminum
foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with
Apple Cider Gravy.
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The mild flavor of pork pairs well with a fruity filling.
Serve-With
Round out your holiday meal with Lemon Caesar Salad (page 69) and Garlic-Herb
Mashed Potatoes (page 65), which are delicious served with the Apple Cider Gravy.
This roast can be stuffed and rubbed with herbs several hours ahead. Wrap tightly
in plastic wrap and refrigerate.
Butchers often tie 2 pieces of center-cut pork loin together to make a thicker roast.
Be sure to ask for a single muscle so the roast can be "butterflied," as directed in this
recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Calories from Fat
155
Total Fat
17g
Saturated Fat
5g
Cholesterol
110mg
Sodium
620mg
Total Carbohydrate
19g
Dietary Fiber
2g
Protein
40g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Fruit; 6 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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