Roasted Pork Loin With Tropical Fruits

DIRECTIONS

• 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.