This easy weeknight meal looks (and tastes) like you spent hours on it. The fruit adds sweetness and depth to the pork.
1 4-pound boneless pork loin
¼ pound dried apricot halves
¼ pound dried cherries
¼ pound dried cranberries
1 tablespoon salt
2 teaspoons ground black pepper
Rosemary sprigs for garnish
Butcher’s twine for tying
Step 1: Allow pork loin to sit at room temperature for half an hour. Preheat oven to 375°F.
Step 2: Slice apricots into thin strips. Set aside.
Step 3: Butterfly the loin by placing it on a cutting board, fat side up and end facing you. Use a sharp knife to make a cut along the length of the loin about 1/3 of the way down from the top, stopping ½ inch from the left side. Flip the loin over and repeat the same cut on the opposite side. The loin should unfold to lie flat on the cutting board.
Step 4: Spread the apricots, cherries, and cranberries across the top of the meat.
Step 5: Roll the meat back together with the fat cap on the outside, garnish with rosemary sprigs, and tie with butcher’s string.
Step 6: Season generously with salt and pepper.
Step 7: Place fat side up in a roasting pan and roast uncovered until internal temperature reads 160°F, about 1-1½ hours. If the top of the loin browns too quickly, tent with foil.
Step 8: Remove from pan and allow to rest for 15 minutes before carving.