PORK ROAST STUFFED WITH FRUIT

Steps:

• toast pine nuts and walnuts until lightly browned, then chop into small chunks
• In saucepan add brandy and rum, add apricots and figs and zest and let simmer over low heat for 10-15 minutes. Remove from heat and let stand 20 mins.
• Use slotted spoon to remove apricots and figs, then cut into quarters. Return booze to heat and reduce by about 25%.
• Cut pancetta into small squares, and fry in nonstick skillet until browned and crispy. Drain on paper towel.
• Heat oil and add minced garlic over low heat - do not burn the garlic. Then add in apricots, figs, pancetta, nuts and the brandy/rum liquid and stir over low heat until combined.
• Carve a long deep pocket in the pork loin careful not to cut through all the way and leave the ends uncut. Fill pocket with the fruit and nut mix, stuffing as much mix in as possible.
• Use twine to tie the roast to stay together while cooking. Mix sugar, pepper, red pepper, cumin and maple syrup in bowl until a paste forms.
• Place roast on a v-shaped rack in roasting pan, then spread the sugar paste mix all over the outside of the roast.
• Cut a few oranges in half and toss in bottom of roasting pan. Roast pork for about 1 hour 45 mins, rotating pan halfway through the cooking time. Insert thermometer and when registers 135-140 remove from oven. Place on board and cover with foil, let rest about 20-30 mins before carving.