Roast Pork with Dried Fruits and Squash

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The great thing about preparing a large roast is that you'll have pork leftover for future meals. Wrap it in heavy-duty plastic wrap and aluminum foil; refrigerate for up to three days.
6 servings (serving size: 3 ounces pork and 1/3 cup squash)


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1/2 cup dried apricots
1/2 cup pitted prunes
2 cups hot water
1/2 teaspoon ground cinnamon
1 (5-pound) bone-in pork loin roast
1 tablespoon sugar
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
5 cups cubed peeled butternut or acorn squash (1 1/2 pounds)


Combine first 3 ingredients; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl; reserve liquid. Combine fruit and cinnamon; set aside.

Preheat oven to 425°.

Trim fat from pork. Cut a 1 1/2-inch-wide horizontal slit through the center of the pork to form a pocket using a long, thin knife. Stuff the apricot mixture into the pocket using the handle of a wooden spoon to help push the apricot mixture to the center of pork.

Place the pork on a broiler pan; insert meat thermometer into thickest portion of pork. Combine sugar, ginger, salt, and pepper. Pour 1/2 cup reserved liquid over pork; sprinkle with sugar mixture. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake at 325° for 25 minutes. Arrange the squash around pork. Bake at 325° an additional 45 minutes or until the thermometer registers 160° (slightly pink), basting pork with remaining liquid every 15 minutes.

Place pork on a serving platter; cover with foil. Let stand 15 minutes before slicing.

Created date

June 2004

Nutritional Information

Calories 336
Caloriesfromfat 33 %
Fat 12.5 g
Satfat 4.1 g
Monofat 5.3 g
Polyfat 1.5 g
Protein 24.5 g
Carbohydrate 33.3 g
Fiber 2.1 g
Cholesterol 77 mg
Iron 2.8 mg
Sodium 373 mg
Calcium 63 mg