CARIBBEAN FRUITED PORK ROAST
Servings: 8 servings (about 1 cup sauce)
Prep Time: 25
Cook Time: 75
1 cup chopped mixed dried fruits
1/4 cup dry sherry wine
1/4 cup plus 1 tablespoon FRANK'S® RedHot® Original Cayenne Pepper Sauce
1/2 teaspoon ground allspice
3 tablespoons chopped almonds
1 boneless center pork loin roast, about 3 pounds (12-inches)
1 can (6 ounces) frozen apple juice concentrate, thawed
1 tablespoon grated peeled fresh ginger
2 teaspoons ground cumin
2 teaspoons instant coffee granules
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 can (8 ounces) tomato sauceDIRECTIONS:
Combine fruits, sherry, 1 tablespoon Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil. Remove from heat; let stand 10 minutes. Stir in almonds.
Preheat oven to 350°F. With long sharp knife, make deep cut in center of each end of the pork roast; enlarge pocket with handle of wooden spoon. Stuff fruit mixture into each opening, using handle of spoon to push filling into center. Place roast, fat-side up, in greased and foil-lined roasting pan. Bake for 30 minutes.
Combine juice concentrate, 1/4 cup Frank's RedHot Sauce, ginger, cumin, coffee granules and cornstarch mixture in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook l minute or until thickened, stirring often. Pour 1/2 cup glaze into small bowl; reserve. Add tomato sauce to remaining glaze in saucpan. Cook, stirring, until heated through; set aside.
Brush reserved glaze over roast. Turn roast; brush glaze on bottom of roast. Bake 45 minutes or until center of roast is no longer pink and internal temperature registers 160°F on meat thermometer inserted in thickest part of roast. Transfer roast to cutting board. Let stand 15 minutes. Slice; serve with sauce.