Roast Pork with Sinner Stuffing

Name: Roast Pork with Sinner Stuffing
Ingredients: 1 cup pitted prunes; ½ cups dried apricots; 8 oz. bourbon; 1 tbsp. honey; 1 tsp. grated lemon zest; 1 tsp. grated orange zest; ½ sweet apple, such as Golden Delicious or Honey Crisp, peeled and cut into ⅓" pieces; 1 (3½-lb.) boneless pork loin, butterflied; Kosher salt; freshly ground black pepper; Butcher's string, for tying; 1 clove garlic, thinly sliced; 4 tbsp. unsalted butter, softened; 1 tbsp. dried thyme; 2 tbsp. flour; 1 cup apple cider

www.saveur.com

A generous pour of bourbon is the secret to this juicy pork loin's sweet fruit stuffing adapted from the book Square Meals (Knopf, 1984) by SAVEUR contributing editors Jane and Michael Stern.

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Cooking tools:

Butcher's string
Microplane
Paring knife
Chef's knife
Cutting board
Peeler
Mixing bowl
Measuring cup
Measuring spoon
Plastic wrap
Oven
Baking dish
Aluminum foil
Saucepan
Serving platter

Ingredients

1 cup pitted prunes
½ cups dried apricots
8 oz. bourbon
1 tbsp. honey
1 tsp. grated lemon zest
1 tsp. grated orange zest
½ sweet apple, such as Golden Delicious or Honey Crisp, peeled and cut into ⅓" pieces
1 (3½-lb.) boneless pork loin, butterflied
Kosher salt
freshly ground black pepper
Butcher's string, for tying
1 clove garlic, thinly sliced
4 tbsp. unsalted butter, softened
1 tbsp. dried thyme
2 tbsp. flour
1 cup apple cider