How to make it

  • In a saucepan, melt butter over medium heat. Add the shallots, garlic, thyme and 1/8 teaspoon each salt and pepper; cook for 5 minutes. Add 1/2 cup cider and the dried fruit. Bring to a boil. Cover; remove from heat. Let stand for 20 minutes. Chill until cool.
  • Preheat oven to 350°F. Place pork, fat side down, on a work surface; open flat. Spread fruit mixture over pork, leaving a 1 1/2-inch border all around. Roll pork from a short side, tying with kitchen string at 1-inch intervals. Place, fat side up, on a rack in a flameproof roasting pan. Sprinkle pork with remaining salt and pepper.
  • Roast pork until an instant-read thermometer registers 160°F, about 1 hour and 15 minutes. Place roast on a platter. Cover loosely with foil; let stand for 15 minutes.
  • Add broth and remaining cider to pan. Bring to boil, scraping up browned bits. Boil until syrupy, about 5 minutes. Remove string from roast and carve. Serve with the gravy.

People Who Like This Dish 3
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    " It was excellent "
    vikirose13 ate it and said...
    Nice! With the fruit we can relive a bit of summer tastes. Viktoria
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