Roasted Pork Loin with Dried Fruit

A holiday-leaning pork roast where dried apricots, prunes, and apples surround the loin in a sealed oven bag, plumping in white wine and brown sugar as the meat slow-roasts. The bag traps every drop of steam and juice, basting the meat without you opening the oven once.

Brown sugar caramelizes against the wine, melding with the fruit’s natural sugars into a glossy sticky glaze that coats both the meat and the fruit when you slit the bag open. The smell when it comes out is rosemary-roast-meets-apple-orchard.

Slit the bag with care, that escaping steam will scald your forearm fast. Tilt the slit away from your face.

Pro Tips

• Dust the bag with flour before adding ingredients, the flour stops the bag from bursting under steam pressure
• Choose a boneless rolled loin tied with kitchen twine for clean even slices, the shape holds together better than untied cuts
• Punch the four steam holes in the top of the bag, not the sides, so juice stays in the bag where it belongs
• Rest the meat 10 minutes after slicing the bag open, the juices redistribute and the loin slices clean

Variations

• Add a stick of cinnamon and whole cloves to the bag for warmer holiday spice
• Use red wine and dried cherries for a richer, darker glaze
• Add chopped onions and garlic cloves around the roast for a savoury counterweight to the fruit