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Roast Pork with Dried Fruits and Squash

Yield 6 servings (serving size: 3 ounces pork and 1/3 cup squash)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 425°.

  3. 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.

  4. 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.

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