Name: Pork Roast with Winter Fruits and Port Sauce
Cook time: 1/2 hr
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/4 pound California dried apricots, cut into 1/2-inch pieces; 1/4 pound pitted prunes, cut into 1/2-inch pieces; 2/3 cup ruby Port; 1 medium onion, finely chopped; 1 small shallot, finely chopped; 3/4 stick unsalted butter; 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces; 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour; 9 or 10 bacon slices; 1/2 cup ruby Port; 1 small shallot, finely chopped; 1 1/2 cups water, divided; 2 teaspoons arrowroot

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Pork Roast with Winter Fruits and Port SauceJohn Kernick

Ever dream about bringing an impressive roast to the holiday table with equally impressive ease? Now you can. Stuffing and preparing the pork a day ahead leaves you free to entertain and makes the meat especially flavorful as well. Bacon wrapped around the roast keeps it moist as it cooks. Prunes and dried apricots simmered in Port bring a fruity but not overly sweet intensity to the pork and its sauce.

Cooks' notes:

•Stuffing can be made 2 days ahead and chilled.
•Uncooked roast improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.

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