Pork Roast with Dried Cherry-Cranberry Stuffing
3 ½ - 4 Lb Pork Roast with lengthwise pocket
Cotton string for tying roast
½ cup dried cherries
½ cup dried cranberries
3 cups Cran-Raspberry juice
1 cup almonds (toasted then chopped coarsely)
Zest of 1 lemon
2 Cups Zinfandel
8 black peppercorns
2 inch stick of cinnamon
In a small pan mix cherries, cranberries, juice, nuts, and lemon zest . Heat through and set aside for 2 hours. Preheat oven to 350 degrees.
Drain fruit through colander, catching the marinade in medium pan and reserve. Stuff mixture into center of Pork roast and tie with cotton string every 2 inches. Place in a roasting pan and place in center of heated oven. Bake for 30 minutes. Meanwhile, add the zinfandel, black peppercorns and cinnamon stick to the marinade and heat on medium high until boiling, lower heat and cook for 30 minutes. Remove pork roast from oven, pour marinade mixture over roast, cover and put back in oven. Baste every 15 minutes for 2 hours. Uncover and bake for 30 minutes more until brown, basting every 10 minutes. Cool roast, covered with foil, for 15 minutes. Slice and serve with sauce on the side—strain if desired to remove cinnamon and peppercorns. Serves 6. Great with sweet potatoes or Carrot-Garlic Mashed potatoes.