| 1. |
Heat oven to 375° F (190° C). |
| 2. |
Soak fruit in 1 cup boiling water 15 minutes. You'll need a small roasting pan and kitchen string. |
| 3. |
Make a long cut down center of pork, not all the way through. Open like a book. |
| 4. |
Mix cumin, salt and pepper; sprinkle 1/2 tsp of mixture over cut surface. |
| 5. |
Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture. Place in pan. |
| 6. |
Roast 50 minutes, or until a meat thermometer inserted in center registers 160° F (70° C). Remove to cutting board; let rest 10 minutes. |
| 7. |
Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork. |
| 8. |
Note: based on a recipe in Thursday Night is Hearty Meat Eat Well Cookbook, by Woman's Day. |
