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Pork Roast With a Twist : Curried Fruit Compote Fills Out Carved Pockets in Meat

June 30, 1988

Stuffed Pork Roast With Curried Fruit Compote makes an ideal family meal, yet is special enough to serve guests as well. A boneless roast is tied at even intervals with heavy string, then pockets are cut between the ties and filled with stuffing.

After about 15 minutes of roasting, the meat is joined by a compote of curried fruit. Another 30 minutes or so of baking and dinner is ready. Steamed broccoli makes a colorful addition to the meal.


2 (16-ounce) cans chunky mixed fruit in juice or extra light syrup

1 (2 1/2- to 3-pound) boneless loin pork roast

1/4 cup butter or margarine

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic, minced

1/4 cup reserved fruit juice

2 tablespoons dry Sherry

1 1/2 cups corn-bread stuffing mix

1 tablespoon oil

Curried Fruit Compote

Drain fruit, reserving juice. Tie roast at 1 1/2-inch intervals in 6 places with butcher or heavy string. Cut pockets in roast between ties, being careful not to cut through sides or bottom of roast.

Melt butter in small saucepan. Add onion, celery and garlic and cook over low heat until tender but not browned, 3 to 5 minutes. Stir in 1/4 cup reserved fruit juice and Sherry. Remove from heat and stir in corn-bread stuffing. Toss with fork to mix thoroughly. Spoon stuffing into roast pockets.

Brush roast with oil. Place on rack in roasting pan. Roast at 350 degrees 45 minutes or until thickest part of meat registers 160 degrees. Remove from oven, cover with foil and let stand 10 minutes.

Remove strings and carve roast into 6 pieces at string marks. Serve with warm Curried Fruit Compote. Makes 6 servings.

Curried Fruit Compote

Reserved fruit and juice from Stuffed Pork Roast

1/2 cup dried apricots, halved

1/2 cup dried figs, halved

1/4 cup slivered almonds, toasted

2 teaspoons cornstarch

1/2 cup dry Sherry

1 tablespoon ground ginger

2 teaspoons curry powder

1/2 cup corn-bread stuffing mix

1/4 cup butter, melted

2 teaspoons brown sugar, packed

1/2 teaspoon ground cloves

Combine reserved fruit with apricots, figs and almonds in small bowl. Bring reserved fruit juice to boil in small saucepan. Dissolve cornstarch in Sherry, then whisk into fruit juice. Whisk in ginger and curry powder.

Bring mixture to boil. Remove from heat and stir into fruit mixture. Pour fruit mixture into 8-inch square baking dish.

Combine corn-bread stuffing mix, butter, brown sugar and cloves in small bowl. Sprinkle crumbs evenly over fruit mixture. Bake at 350 degrees 30 minutes, until hot and bubbly. Serve warm. Makes 6 servings.

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