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Print this Recipe    Roast Pork 17

Carribean Fruited Pork Roast

1 cup chopped mixed dried fruits
1/4 cup dry sherry
1 Tablespoon red cayenne pepper sauce
1/2 teaspoon ground allspice
3 Tablespoons chopped almonds
1 boneless center pork loin roast (about 3 pounds)

1 can (6 ounces) frozen apple juice concentrate, thawed
1/4 cup red cayenne pepper sauce
1 Tablespoon grated peeled fresh ginger
2 teaspoons ground cumin
2 teaspoons instant coffee granules
2 teaspoons cornstarch dissolved in 1 Tablespoon water
1 can (8 ounces) tomato sauce

Combine fruits, sherry, RedHot and allspice in small saucepan.
Bring to a boil. Remove from heat; let stand 10 minutes. Stir in
almonds.

Preheat oven to 350F. With long sharp knife, make deep cut in
center of each end of roast enlarge pocket with handle of wooden
spoon. Stuff fruit mixture into each opening, using handle of
spoon to push filling into center. Place roast, fat side up, in
greased and foil-lined roasting pan. Bake 30 minutes.

Combine juice concentrate, RedHot, ginger, cumin, coffee and
cornstarch in small saucepan. Bring to a boil over medium heat.
Reduce heat to low; cook 1 minute or until thickened, stirring
often. Pour 1/2 cup glaze into small bowl, reserve. Add tomato
sauce to remaining glaze in saucepan. Cook, stirring, until heated
through. Set aside.

Brush reserved glaze over roast. Turn roast; brush glaze on bottom
of roast. Bake 45 minutes or until center of roast is no longer
pink and internal temperature registers 160F on meat thermometer
inserted in thickest part of roast. Transfer roast to cutting
board. Let stand 15 minutes. Slice; serve with sauce.

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