Momentum - Business to Business Online Magazine MOMENTUM January 2019 | Page 10

A Recipe From Jane McFaddin
Cooking Corner
Enjoy this months recipe from Ms. Jane McFaddin
Pork Roast with Dried Fruit & Fresh Herbs
INGREDIENTS
• 1 C. dried figs
• 1 C. dried apricots
• 1 C. dried cherries
• 2 ½ C dry red wine
• 3 sticks cinnamon
• 2 ½ tbsp. finely chopped fresh rosemary
• 1 ¼ tsp. salt
• 1 tsp. fresh ground black pepper
• 2 cloves garlic
• 2 tbsp. extra-virgin olive oil
• 3 ½ lb. boneless port loan roast (can use a port tenderloin)
DIRECTIONS:
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• Heat oven to 500 degrees.
• Bring the dried fruit, wine and cinnamon sticks to a
boil in a small saucepan.
• Remove from heat and let steep for 20 minutes.
Drain the fruit, discarding the cinnamon sticks. Toss
the rosemary, salt, pepper and garlic together and
rub 2 tablespoons of the mixture on the inside of
the roast.
• Layer with the steeped fruit and roll the roast
tightly into a log. Tie with butchers twine.
• Rub the outside of the roast with oil and the
remaining rosemary mixture and place on a rack
set in a roasting pan.
• Reduce oven temperature to 325 degrees and
roast until temperature reaches 155 degrees,
about an hour.
• Allow pork to rest for 15 minutes before slicing.
This is a very tasty recipe served with your favorite
vegetable(s).
MOMENTUM / January 2019
9