Inside this beautiful pork roast is a sweet and savory fruit surprise: apricots, prunes, and apples. A coat of bacon keeps the meat moist as it cooks. Stuff and wrap the pork a day ahead to let the flavors marinate. The port sauce not only provides a lovely glaze for the meat but is also a great topper for side dishes like mashed potatoes and green beans.

　　

Ingredients

Makes 8 servings

　　

FOR STUFFING

1/4 pound California dried apricots, cut into 1/2-inch pieces

　　1/4 pound pitted prunes, cut into 1/2-inch pieces

　　2/3 cup ruby port wine

　　1 medium onion, finely chopped

　　1 small shallot, finely chopped

　　6 tablespoons unsalted butter

　　1 tart apple such as Ganny Smith, peeled and cut into 1/2-inch pieces

　　1/2 teaspoon salt

　　1/2 teaspoon pepper

　　

FOR ROAST AND SAUCE

1 (6-pound) bone-in pork loin roast (about 10 ribs), frenched, at room temperature 1 hour

　　1 1/2 teaspoons salt

　　1/2 teaspoon pepper

　　9 or 10 bacon slices

　　1/2 cup ruby port wine

　　1 small shallot, finely chopped

　　1 1/2 cups water

　　2 teaspoons arrowroot

　　

MAKE STUFFING

Step 1

Simmer the apricots, prunes, and wine in a small heavy saucepan, covered, 5 minutes. Remove from the heat and let stand 10 minutes.

　　

Step 2

Cook the onion and shallot in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add the apple and salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in the apricot mixture and cool.

　　

STUFF AND ROAST PORK

Step 3

Preheat the oven to 500°F, with the rack in the middle.

　　

Step 4

Make a pocket in the center of the roast by cutting a horizontal 1 1/2-inch-wide slit into one end with a long thin knife and repeating from the opposite end so a pocket runs all the way through. Make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup stuffing into the pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve the remaining stuffing for the sauce.

　　

Step 5

Season the roast with salt and pepper and put in a large flameproof roasting pan. Wrap with the bacon between rib bones, tucking the ends under the roast. Roast the pork 20 minutes, then reduce the oven to 325°F and roast until an instant-read thermometer inserted 2 inches into the center (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.

　　

Step 6

Transfer the roast to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of the meat will rise to about 160°F; meat will be slightly pink.)

　　

MAKE SAUCE

Step 7

Skim the fat from the pan drippings and reserve 1 1/2 tablespoons fat. Straddle the pan across 2 burners and add port to drippings, then deglaze by boiling over high heat, stirring and scraping up browned bits, 1 minute. Strain the pan juices through a fine-mesh sieve into a bowl, discarding the solids.

　　

Step 8

Cook the shallot in the reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in the pan juices, 1 1/4 cups water, and any reserved fruit stuffing and bring to a simmer. Whisk together the arrowroot and remaining 1/4 cup water until smooth, then whisk into the sauce along with any juices from the cutting board. Simmer the sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

　　

Step 9

Carve the roast into chops by cutting between ribs, then serve with the sauce.

　　

DO AHEAD

Step 10

The STUFFING can be made 2 days ahead and chilled. The UNCOOKED ROAST improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.

　　The Epicurious Cookbook