Pork Roast with Winter Fruits and Port Sauce Recipe | Epicurious

Ingredients

• 1/4 pound California dried apricots, cut into 1/2-inch pieces
• 1/4 pound pitted prunes, cut into 1/2-inch pieces
• 2/3 cup ruby Port
• 1 medium onion, finely chopped
• 1 small shallot, finely chopped
• 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
• 1/2 cup ruby Port
• 1 1/2 cups water, divided
• 2 teaspoons arrowroot