Ingredients for Pork Roast with Winter Fruits and Port Sauce

• 110g California dried apricots, cut into 1/2-inch pieces

• 110g pitted prunes, cut into 1/2-inch pieces

• 110g ruby Port

• 1 medium onion, finely chopped

• 1 liten schalottenlök, finhackad

• 3/4 stick unsalted butter

• 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces

• 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour

• 9 or 10 bacon slices

• 80g ruby Port

• 1 liten schalottenlök, finhackad

• 350ml water, divided

• 2 teaspoons arrowroot

Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.

Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoons each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

Preheat oven to 260°C with rack in middle.

Make a pocket in centre of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through centre (forming a cross) to widen pocket. Push about 240ml stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.

Season roast with 1 1/2 teaspoons salt and 1/2 teaspoons pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 163°C and roast until an instant-read thermometer inserted 2 inches into centre of roast (do not touch bone or stuffing) registers 68°C, 1 1/4 to 1 1/2 hours total.

Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 71°C; meat will be slightly pink.)

Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.

Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 300ml water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 60ml water until smooth, then whisk into sauce with any juices from cutting board.

Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

Carve roast into chops by cutting between ribs, then serve with sauce.

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