The Christmas Pork

A tasty alternative to turkey or ham! Merry Christmas!

🎅🏻 🦌 🎁 🎄 🌟 ❄️ 🔔 🐷

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

The Christmas Pork

Makes 8 servings

1 cup Port wine

1 medium shallot, minced

1/4 cup apple cider vinegar

1 tablespoon light brown sugar

2 cups dried apricots, divided

3/4 cup dried cranberries

3/4 cup pitted prunes

3 pound boneless pork loin roast, with a pocket for stuffing

1 stick butter, softened

4 cloves garlic, minced

2 tablespoons fresh thyme leaves

2 teaspoons salt

1/2 teaspoon cayenne

3 cups dried mixed fruit, soaked in 1/2 cup Port and 1/2 cup fresh apple cider till softened, about 20 minutes

Heat oven to 350°F and place rack in center.

In a small saucepan combine wine, shallot, vinegar, sugar. Bring just to a boil, reduce heat and simmer for 3 minutes to marry flavors. Let cool completely.

In another bowl combine apricots, cranberries, prunes. Stuff cavity of pork loin with fruit mixture.

Tie stuffed loin three or four times around with kitchen twine and place in roasting pan.

In a medium bowl, use fork to combine butter, garlic, thyme leaves, salt, cayenne. With hands, rub mixture over roast, coating liberally.

Pour wine mixture over loin. Place pan in center of oven. Roast 1 1/2 to 1 3/4 hours. Baste meat with pan juices two or three times during roasting.

One hour after roast goes in oven, arrange the 3 cups marinated fruit including liquid to pan surrounding meat.

When interior of roast is at least 150°F remove from oven, let rest 20 minutes. Serve in 3/4 to 1-inch slices, surrounded by the roasted fruit.

🎅🏻 🦌 🎁 🎄 🌟 ❄️ 🔔 🐷