Roasted Pork Loin With Tropical Fruits

Recipe by lazyme
READY IN: 1hr 50mins




  • Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
  • Simmer 2 minutes.
  • Add prunes and apricots.
  • Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
  • Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
  • Simmer 2 minutes.
  • Remove from heat; cool marinade to room temperature.
  • Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
  • Open as for book.
  • Sprinkle cut side with some of onion.
  • Close pork.
  • Place in 13x9x2-inch glass baking dish.
  • Sprinkle with remaining onion.
  • Pour marinade over.
  • Cover pork and fruit separately; chill overnight.
  • Preheat oven to 375°F
  • Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
  • Stir mango, papaya and sugar into fruit mixture.
  • Discard pork marinade; pat pork dry.
  • Open pork as for book.
  • Season inside with salt and pepper.
  • Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
  • Fold pork over, enclosing filling.
  • Tie pork in several places with kitchen string to keep filling in place.
  • Season with salt and pepper.
  • Heat oil in heavy large Dutch oven over medium-high heat.
  • Add pork and cook until brown, about 5 minutes per side.
  • Transfer to large roasting pan.
  • Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes.
  • Place pork on platter; reserve pan juices.
  • Tent pork with foil and let stand 20 minutes.
  • Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
  • Bring to simmer.
  • Slice pork; serve with fruit sauce.